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Caribbean Fricasee chicken


  • Squeeze the juice of ½ lemon over the chicken, toss well and set aside.
  • Then whisk the garlic, vinegar, Worcestershire, chilli paste and thyme with 1 tspn salt, a little ground pepper and a few tablespoons oil in a large bowl. Toss in the chicken until well coated and refrigerate for 1-2 hours, turning a few times.
  • When ready, cook the chicken in a preheated large heavy-bottomed pan, covered, for about 10 mins until brown all over, skin side down first. Remove.
  • Add a little more oil to the pan, if needed, and gently sauté the onions, chillies and spring onions until tender, stirring and scraping the bottom of the pan as you do so.
  • Then add the tomatoes, stir well and cook for about 5 mins until reduced to a pulp.
  • Pour in 2 cups stock and add seasonings and the bay leaves. Return the chicken with any of the marinade. Toss and bring to the boil. Then turn the heat right down and gently simmer for about 20 mins, turning now and then and adding more stock if needed.
  • Serve the chicken with plenty of the sauce spooned over the top and steamed rice or mash on the side.


  • 1 whole chicken, portioned into 8
  • ½ lemon
  • 3 garlic cloves, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 heaped tbsp chilli paste
  • 1 tspn chopped fresh thyme
  • sea salt & freshly ground pepper
  • peanut (or vegie) oil
  • 2 large onions, chopped
  • 2 small red chillies, finely sliced
  • 4 spring (green) onions, chopped
  • 1 punnet cherry tomatoes, quartered
  • 2-3 cups chicken stock
  • 2 bay leaves
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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