Jamaican Fricassee Chicken (Edit recipe)

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Jamaican fricassee chicken is a stew very similar to brown stew chicken. The chicken is seasoned with simple ingredients then browned and stewed down until the chicken is tender. My mom made this a lot growing up as she preferred it over brown stew chicken. While it is delicious right after it’s done cooking, it’s even better the next day. I made this recipe gluten free, but it can also be made Whole30 and Paleo.

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PREP TIME

7 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 10

Ingredients

5 lb Whole Chicken, including neck and back, cut up for stew (or 5 pounds of your favorite part of the chicken)
2 Tbsp Organic All-Purpose Seasoning
1 Tbsp Primal Palate Jerk Seasoning
1 Tbsp Primal Palate Poultry Seasoning
2 tsp Garlic Powder, (optional)
.5 Onion, sliced
3 tsp dried Thyme, (or 1 sprig fresh thyme)
1-2 Tbsp Extra Virgin Olive Oil
.5 to 1 tsp Browning (Grace), (see notes for substitions)
1 Tbsp ground Allspice, (pimento)
1 Tbsp Ketchup

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add prepped chicken pieces to a large bowl and pat dry.
Add all-purpose, poultry and jerk seasonings, dried thyme and garlic powder (If you choose) and mix.
Let chicken marinate for 15-30 minutes countertop or up to 24 hours in the fridge. If marinating in the fridge, be sure its covered or placed in a Ziplock bag. Also, remove from the fridge 30 minutes before cooking.
Wipe off as much of the marinade from the chicken that you can.
Heat oil in a large skillet on medium heat. Once heated, add olive oil.
Sear chicken on each side over medium heat, working in batches until golden brown (about 5 minutes a side).
Once all the chicken is cooked, wipe out the oil if there are burned bits. If you do wipe out the oil from the skillet, add an additional TBSP oil.
Add back all the chicken, the juice from the bottom of the bowl it's been resting in plus the marinade, pimento and browning and stir.
Reduce the heat to medium low and cover the skillet.
Cook for 20-25 minutes, checking and stirring every 5-10 minutes.
If you notice after 10 minutes no liquid is being released or it is evaporating too quickly, add little bits of water at a time. Do not submerge the chicken, only go about 1/2 the way up.
The last 5 minutes of cooking add in the ketchup and stir.
After 5 minutes, check for doneness and serve when ready.

Notes

Browning is gluten free, but if you want to you can use a gluten free tamari or liquid aminos. To keep things Whole30 use coconut aminos or teriyaki. For all these substitutions, use 1 TBSP for every 1 tsp of browning. // When adding in browning or coconut aminos, add it to the pot and not the chicken. This will help brown the sauce and not the chicken. // I used carrot ketchup, but you can use tomato ketchup to keep it more authentic. Adding ketchup will help to thicken the sauce. // It’s important to wipe off all the marinade before browning so they don’t get burned when searing the chicken. // It’s not necessary to add bell pepper in. If you like them, you can add them in the last 10 minutes of cooking. My mom never added garlic to the marinade but if you want to, I suggest 2 tsp garlic powder, or 4 cloves chopped. // I used All Seasoning all-purpose, jerk and pollo seasoning. Jerk seasoning is totally optional but adds a nice flavor to the dish. // Serve with cauliflower rice to keep Whole30. You can also serve it with white rice or rice and peas.

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Show nutritional information

This is our estimate based on online research.
Calories:	497
Fat:	36 g
Carbohydrates:	2 g
Protein:	42 g
Cholesterol:	170 g
Sodium:	336 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.