Jamaican Stewed Chicken 5 to 6 pounds chicken pieces (your choice) 1 litre bottle catsup 2 to 3 large onions 2 to 3 medium 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 teaspoon 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 all sides, 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 F for about 2 hours or until the chicken just falls off the bones.
