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Fricasseed Chicken

Fricasseed Chicken
1 3-1/2 to 4 pound frying chicken, cut into 12 pieces
1 large fresh lime

Seasoned Rub:
4 cloves fresh garlic, minced fine
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon seasoned salt
1 teaspoon black pepper
1 large onion, sliced thin

2 large yellow onions, chopped
3 large ripe tomatoes, diced
4 scallions, chopped
1 teaspoon thyme
1 teaspoon Tortuga Hell-Fire Hot Pepper Sauce or 1/16th teaspoon minced Scotch Bonnet
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup chicken broth plus 1-1/2 cups if needed
3 tablespoons Tortuga Dark Rum
1/2 cup vegetable oil

Wash the chicken parts with cold water & lime juice and pat dry. Combine the first five ingredients for the seasoned rub in a small bowl & mix well. Rub each chicken piece well & place with onion slices in a large zip-top freezer bag. Refrigerate for 12 hours or longer, turning several times. Remove chicken from bag & scrape off the seasonings & reserve. Heat the vegetable oil in large skillet. Brown chicken on all sides over medium-high heat, about 15 minutes. Reduce heat to simmer & add chopped onions, reserved rub seasonings, scallions, thyme, tomatoes, pepper sauce or whole pepper, seasoned salt, pepper, 1 cup chicken broth & 3 tablespoons Tortuga Dark Rum. Stir to distribute seasonings & make sure chicken does not scorch. Cover & simmer over low heat, stirring occasionally, adding chicken stock from time to time if needed, for an hour or until chicken is fork tender. Do not add too much broth - gravy should cook down & not be watery. Add more salt & pepper if needed.