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Fricassee Chicken

This is another classic from the Island. It is served in Jamaica and in Brooklyn with the same degree of pride. It is not overspicy, but the flavor is rich.

Cuisine: Jamaican
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Chicken - (4 lbs) - cut 8 serving pieces
1   Juice of 1 lime
2   Yellow onions - peeled and sliced (medium)
2   Tomatoes, red ripe - coarsely chopped
3   Garlic cloves - peeled and crushed
3   Scallions - chopped
1 1/2 teaspoons 7.5mlDried thyme, whole
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 tablespoons 30mlPeanut oil
1/2 cup 118mlWater

Recipe Instructions

Toss all the ingredients except the peanut oil and water in a large bowl and marinate for 1/2 hour.

Drain the chicken, reserving the marinade and vegetables. Brown the chicken in a non-stick frying pan, using the oil. You should probably do this in two batches.

Place the chicken in a 6- to 8-quart stove-top casserole and add the reserved marinade, including the vegetables, plus 1/2 cup of water. Cover and simmer 1 hour.

Add more salt and pepper to taste. This recipe serves 4.

THE FRUGAL GOURMET by Jeff Smith - From the 01-16-1991 issue - The Springfield Union-News


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