Welcome to our Jamaican Air Fryer series — where we try Jamaican classics in an air fryer & see if it actually tastes good!

A Jamaican classic known for its rich, dark gravy and deep flavour. This air fryer version delivers the same comforting taste with a more convenient, low-mess method.

INGREDIENTS

Chicken

  • 1kg chicken (chopped into 3)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp all-purpose seasoning
  • 1 tsp paprika
  • 1 tbsp browning
  • 1 tbsp olive oil oil

Vegetables & Sauce

  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 spring onions, chopped
  •  1/4 scotch bonnet (sliced)
  • 4 sprigs fresh thyme
  • 250ml chicken stock
  • 2 tbsp ketchup
  • 1 tsp browning
  • splash of water

METHOD

  1. Prepare the chicken
    Wash the chicken with lemon and vinegar, then trim off excess skin and fat. Cut into serving pieces.
  2. Season
    Place the chicken in a bowl and add the salt, black pepper, garlic powder, all-purpose seasoning, paprika, browning and oil. Mix thoroughly until evenly coated.
  3. Brown the chicken
    Arrange the chicken on a lined air fryer tray and cook at 180°C for 10-12 minutes, turning halfway through, until browned.
  4. Cook the vegetables
    Remove the chicken and set aside. Add the onion, bell peppers, spring onions, scotch bonnet and thyme to the air fryer. Cook at 200°C for 3 minutes until slightly softened and caramelised.
  5. Make the sauce
    Add the chicken stock, ketchup and browning to the vegetables. Stir well and cook at 200°C for 5 minutes to allow the sauce to develop.
  6. Finish the dish
    Return the chicken to the air fryer and cook at 200°C for a further 20 minutes, until fully cooked and coated in a rich gravy.

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