Who said you can’t lose weight and still eat good? Y’all need to give this Fricasee chicken a try ASAP 🔥🥘

RECIPE⬇️

Ingredients (Serves 4–5)

    •    2½ – 3 lbs chicken (bone-in pieces: thighs, legs, or cut-up whole chicken)

    •    Juice of 1 lime (or 2 tbsp vinegar)

    •    1½ tsp salt (or to taste)

    •    1 tsp black pepper

    •    1 tsp paprika

    •    1 tsp garlic powder

    •    1 tsp onion powder

    •    1 tsp all-purpose seasoning (like Maggi or Grace)

    •    ½ tsp chicken seasoning (optional)

    •    ½ tsp ground allspice (or 4 pimento berries)

    •    3–4 cloves garlic, minced

    •    1 medium onion, sliced

    •    1 bell pepper, sliced

    •    2 stalks scallion, chopped

    •    1–2 sprigs fresh thyme (or 1 tsp dried thyme)

    •    1 scotch bonnet pepper (whole, pierced once for flavor, or minced for heat—optional)

    •    2 tbsp tomato ketchup (or 1 tbsp tomato paste + 1 tsp sugar)

    •    1 cup chicken stock (or water)

    •    1 tbsp oil (for sauce)

    •    Cooking spray (for air fryer basket)

Instructions

1. Clean and season chicken

    1.    Wash chicken with lime juice or vinegar, rinse, and pat dry.

    2.    In a large bowl, season chicken with: salt, black pepper, paprika, garlic powder, onion powder, all-purpose seasoning, chicken seasoning, ground allspice, and half of the minced garlic, onion, scallion, and thyme.

    3.    Rub everything well into the meat. Marinate 30 minutes minimum (overnight is best).

2. Air fry chicken

    1.    Preheat air fryer to 375°F (190°C) for 3 minutes.

    2.    Spray basket lightly with cooking spray.

    3.    Arrange chicken in a single layer (work in batches if needed).

    4.    Air fry for 25–30 minutes, flipping halfway, until chicken is golden and reaches 165°F internal temp.

3. Make the fricassee sauce on stove

    1.    While chicken cooks, heat 1 tbsp oil in a skillet on medium heat.

    2.    Sauté remaining garlic, onion, bell pepper, scallion, thyme, and scotch bonnet for 2 minutes.

    3.    Stir in ketchup (or tomato paste + sugar) and cook for 1 minute.

    4.    Add chicken stock, bring to a gentle simmer, and reduce for 5 minutes to thicken slightly. Taste and adjust seasoning (add more all-purpose or chicken seasoning if needed).

4. Combine chicken and sauce

    1.    Once chicken is done, transfer to the skillet.

    2.    Spoon gravy over chicken and let simmer on low heat for 5 minutes, turning pieces so they’re fully coated.

5. Serve hot

Traditionally paired with rice & peas, fried plantain, or steamed veggies.

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