Easy Jamaican Escovitch Chicken recipe.
Photo by Chris De La Rosa
About 12 years ago, I mentioned (on Facebook and Instagram) how my friend Karen Nicole Smith shared a simple but smart tip for reviving basic fried chicken, especially leftovers. Since then, this Jamaican escovitch sauce has rescued many plates of fried chicken in my kitchen. If you’ve ever had fried chicken sitting in the fridge and knew it needed something extra, this is it.
Traditionally in Jamaica, escovitch sauce is poured over fried fish. The sharp vinegar base, balanced with sugar, herbs, spices, and peppers, cuts through the oil and richness perfectly. That same logic works beautifully with fried chicken. Whether the chicken is freshly made or straight from the fridge, the escovitch wakes everything up.
What makes Jamaican Escovitch Fried Chicken stand out is the balance of flavours. There’s sweetness, savoury depth, and a bright tartness, along with lightly pickled vegetables that still have a bit of crunch. It’s the kind of sauce worth keeping in the fridge at all times, and it will easily last up to two weeks when stored properly in the refrigerator.
INGREDIENT GUIDE
White Vinegar: This is the backbone of escovitch sauce, giving it its signature tangy bite.
Water: Helps balance the acidity so the sauce is sharp but not harsh.
Sugar: Adds a mild sweetness that rounds out the vinegar.
Whole Allspice (Pimento): A classic Jamaican spice that adds warmth and depth.
Black Pepper: Brings subtle heat and aroma.
Garlic: Adds savoury flavour once gently heated.
Thyme: An essential Caribbean herb that ties the sauce together.
Bay Leaf: Optional, but it adds a subtle background flavour.
Onion: Softens slightly while still keeping some texture.
Scotch Bonnet Pepper: Provides authentic Jamaican heat and flavour.
Yellow Bell Pepper: Adds sweetness and colour.
Red Bell Pepper: Adds crunch and another layer of sweetness.
Scallions: Bring a mild onion flavour that complements the sauce.
Salt: Enhances all the other flavours.
Fried Chicken: Leftover or freshly made, this is what the sauce is poured over.
COOKING NOTES FROM THE KITCHEN
- Prep all the vegetables before starting so the sauce comes together smoothly.
- Keep the heat low to medium so the vegetables soften without turning mushy.
- The sauce should simmer gently, not boil aggressively.
- Pour the sauce over the chicken while it’s still hot for maximum flavour.
- The sauce tastes even better after resting overnight in the fridge.
- 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
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Wash all the vegetables and chop everything that needs to be prepared.
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Photo by Chris De La Rosa Place the vinegar, water, thyme, sugar, and black pepper into a saucepan over low heat.
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Photo by Chris De La Rosa Add all the remaining ingredients, except the fried chicken, and bring the mixture to a gentle simmer.
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Photo by Chris De La Rosa Cook for 4 to 5 minutes until the vegetables are slightly tender and the flavours have infused.
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Photo by Chris De La Rosa Remove from the heat and pour the hot escovitch sauce over the leftover or freshly fried chicken pieces.
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Photo by Chris De La Rosa
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.
Source:caribbeanpot.com
