Recipe for cooking jamaican stewed chicken

Recipes from the Caribbean :: Caribbean Main Dish Poultry

5 to 6 lbs. chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 med. tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)

Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 tsp. is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.

Heat oil; brown chicken on every side, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees fahrenheit for about 2 hours or until the chicken just falls off the bones.

This is good served with steamed rice.