Daily Bite: Traditional Fricasseed Chicken


1/4 lb chicken, cut into serving pieces

1 medium onion sliced

3 scallions with green tops, chopped

Kosher salt

Freshly ground black pepper

1 inch piece fresh ginger, minced

1/2 cup lard for frying

3 medium tomatoes, peeled, seeded and chopped

2 medium onions, chopped

1 clove garlic, minced

1 scotch bonnet or other chile, pricked with fork

1/2 tsp. paprika

Hot water


In a large plastic bag, combine sliced onions, scallions, kosher salt, freshly ground black pepper and ginger. Place chicken in bag and rub mixture over parts. Close bag and refrigerate for at least 8 hours or overnight. Remove chicken from marinade mixture and pat dry. Heat lard in a large heavy bottom skillet, and brown chicken on all sides, about 4 to 5 minutes per side. Remove browned chicken to a rimmed platter and pour off all but 1 tablespoon cooking oil. Add chopped onions to skillet and cook until just wilted. Return chicken parts to skillet and add remaining ingredients. Reduce heat to a simmer, cover and cook for 45 minutes, add a tablespoon or two of water to keep moist. Cook until chicken is fork tender and juices run clear. Remove chile and serve over hot cooked rice.