Jamaican Homestyle Chicken

Ingredients

• 3 lb Chicken Mixed Parts (bone‑in pieces (leg, thigh, breast, back), rinsed and lightly washed with vinegar)
• 1.5 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (optional, ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 Tbsp Green Seasoning (Jamaican herb blend, fresh or bottled)
• 3 Tbsp Oil (vegetable or canola) (combined with any rendered chicken fat you have)
• 3 clove Garlic (smashed)
• 1 Onion (sliced)
• 2 stalk Scallion (Green Onion) (chopped)
• 1 Carrot (sliced thin)
• 1 Trinidad Pimento Pepper (sliced; optional for heat)
• 2.5 cup Water
• 0.9 cup Tomato Ketchup (just under 1 cup)
• 0.25 cup Soy Sauce (Jamaican dark style soy sauce)
• 2 Tbsp Butter (unsalted, cut into pieces)

Instructions

1. Clean and Dry Chicken

   Rinse the mixed chicken pieces, give them a quick wash with a splash of vinegar, then pat dry with paper towels.

   Time: PT5M

2. Season the Chicken

   In a large bowl combine salt, black pepper (if using), onion powder, garlic powder, and green seasoning. Toss the chicken pieces until evenly coated.

   Time: PT5M

3. Marinate

   Cover the bowl and let the chicken sit at room temperature for at least 30 minutes, or refrigerate overnight for maximum flavor.

   Time: PT30M

4. Heat Oil and Rendered Fat

   Add the rendered chicken fat (if you have) and vegetable oil to the skillet. Heat over medium‑high until the oil shimmers and is hot but not smoking.

   Time: PT5M

   Temperature: medium‑high

5. Brown the Chicken (Shallow Fry)

   Working in batches, add chicken pieces skin‑side down (if skin present) and fry for about 3‑4 minutes per side until a deep golden brown forms. Do not cook through.

   Time: PT10M

   Temperature: medium‑high

6. Drain Excess Oil

   Transfer browned chicken to a plate. Carefully pour off most of the oil, leaving about 1‑2 Tbsp in the skillet for the sauce.

   Time: PT2M

7. Sauté Aromatics

   Add smashed garlic, sliced onion, chopped scallion, sliced carrot, and pimento pepper to the skillet. Cook, stirring occasionally, until fragrant and the onion just starts to brown.

   Time: PT5M

   Temperature: medium

8. Build the Gravy

   Stir in 2‑2½ cups water, just under 1 cup ketchup, and ¼ cup soy sauce. Bring to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium

9. Simmer Chicken in Gravy

   Return all browned chicken pieces (and any accumulated juices) to the skillet. Cover and let simmer until the chicken is cooked through and tender, about 20 minutes.

   Time: PT20M

   Temperature: low simmer

10. Finish with Butter

    Stir in the butter pieces and let melt, cooking for another 2 minutes to enrich the gravy.

    Time: PT2M

    Temperature: low

11. Serve

    Remove the lid, give the sauce a final stir, and serve hot with rice and peas or your favorite side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

2 g