Spicy Jamaican chicken

    1 hour 5 min

    Here is one of the greatest Jamaican food that you could taste, a spicy whole chicken. It is served on top of rice and peas.


    2 people made this

    Serves: 4 

    • 1 small whole chicken, cut up into 8 pieces
    • 1 lemon, juiced
    • 1 teaspoon poultry seasoning
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground black pepper
    • 1 teaspoon seasoning salt
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon butter
    • 480ml chicken stock
    • 1 tablespoon ketchup
    • 1 teaspoon brown sugar
    • 1 onion, chopped
    • 1 plum tomato, chopped
    • 1/2 green pepper, chopped
    • 1 scallion, chopped
    • 3 cloves garlic, chopped
    • 1 small piece ginger, peeled, crushed and chopped
    • 3 sprigs thyme
    • 1/4 Scotch bonnet pepper, chopped
    • 6 pimento seeds

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Place the chicken pieces in a large mixing bowl and toss with the lemon juice, poultry seasoning, paprika, garlic powder, onion powder, black pepper and seasoning salt.
    2. In a heavy-bottomed pot, heat the oil. When the oil is about to start smoking, add the chicken pieces and brown them on all sides. Remove chicken from pot and set aside.
    3. Drain off excess oil from pot, making sure to keep the brown bits on the bottom of the pot. Return pot to stove and add the butter to help lift the brown bits of flavor off the pan. Add chicken stock, ketchup and brown sugar to the pot along with the chicken pieces, onion, tomato, green pepper, scallion, garlic, ginger, thyme, scotch bonnet and pimento seeds.
    4. Cover pot and let everything simmer together until chicken is no longer pink in the centre and veggies are tender, about 30 to 40 minutes. Remove the thyme sprigs and serve on top of rice and peas.

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