JAMAICAN ESCOVITCH FRIED CHICKEN
A classic Jamaican escovitch sauce poured over fried chicken, delivering tangy, slightly sweet, and savoury flavours with quick-pickled vegetables.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
- 1 tablespoon sugar
- 3/4 cup water
- 3/4 cup white vinegar
- 1 teaspoon whole allspice pimento
- 3/4 teaspoon black pepper
- 1 large clove garlic smashed
- 1 bay leaf optional
- 4 sprigs thyme
- 1 medium onion sliced
- 1/2 scotch bonnet pepper
- 1/2 yellow bell pepper sliced
- 1/2 red bell pepper sliced
- 2 scallions chopped
- Pinch of salt
Wash all the vegetables and chop everything that needs to be prepared.
Place the vinegar, water, thyme, sugar, and black pepper into a saucepan over low heat.
Add all the remaining ingredients, except the fried chicken, and bring the mixture to a gentle simmer.
Cook for 4 to 5 minutes until the vegetables are slightly tender and the flavours have infused.
Remove from the heat and pour the hot escovitch sauce over the leftover or freshly fried chicken pieces.
FREQUENTLY ASKED QUESTIONS
Can I make escovitch sauce less spicy?
Yes. Use less scotch bonnet pepper or leave it whole and remove it before serving.
How long does escovitch sauce last?
Stored in an airtight container, it will last up to two weeks in the refrigerator.
Is escovitch sauce only for fish?
No. While it’s traditionally used on fried fish, it works extremely well on fried chicken and other fried foods.
Can I add other vegetables?
Yes. Ginger, carrots, cho cho (aka chayote christophine, mirliton, güisquil, and choko), and cabbage are all common additions.