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Caribbean Chicken Fricassee

Adapted from Cuisine A Latina, Michelle Bernstein
Course Entree
Cuisine Caribbean
Keyword one pot


  • 1/4 cup olive oil
  • 1 3-4 lbs chicken, cut into parts (or 3-4 lbs of your preferred parts)
  • salt to taste
  • 1 pinch freshly ground black pepper, plus more later
  • 1 pinch allspice, plus more later
  • 1 cup AP flour
  • 1 large onions finely chopped
  • 1 large sweet bell pepper finely chopped
  • 5 garlic cloves minced
  • 2 inch piece of ginger peeled and minced
  • 1/2 jalapeno with seeds OR 2 jalapenos seeds and membranes scraped out and each split in half (for jalapeno flavor with less heat)
  • 1/4 t allspice
  • 1 cup white wine
  • 2 cups chicken stock–optional and I did not use
  • 3 T Worcestershire sauce
  • 3 T soy sauce
  • 2 T ketchup
  • 1/4 cup chopped scallions
  • 1 T chopped cilantro
  • 1 T chopped flat leaf parsley
  • 1 t chopped fresh thyme
  • dark brown sugar to taste


  1. Whisk the pinches of black pepper, allspice and cayenne pepper into the flour, plus a pinch of salt. Dry the chicken pieces and then dredge them in the seasoned flour. 

  2. Meanwhile, heat a large dutch oven or heavy pot over medium heat. Pour the olive oil in and heat it to shimmering. Fry the floured chicken, 2-3 pieces at a time, about 5 minutes per side. Remove the chicken to a plate. When you are done, pour off about half of the oil.
  3. Add the onions, peppers and garlic to the pot and cook until translucent, about 5 minutes. 
  4. Stir in the ginger, jalapeno and allspice and cook another minute or 2. Add the wine and bring to a boil. Reduce the liquid by half. 
  5. Add the Worcestershire sauce, soy sauce and ketchup (and stock if using) and bring to a boil. Return the chicken to the pot and cover tightly. Reduce to low heat and maintain a simmer for 30-40 minutes, until the chicken is cooked through (40 minutes for me).
  6. Stir in the scallions and fresh herbs. Add dark brown sugar to taste–I used 1 tablespoon.
  7. Serve with rice and peas (see comments above).