Jamaican Chicken Fricassee

by Pat & Peter Clarke
(Negril Tour Guide)

Serves 6
Ingredients:
3-4 lbs. (1-2 kg) chicken thighs and drums
1 medium onion sliced thinly crosswise
2 cloves garlic, crushed
1 medium sweet pepper, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Tbsp. soy sauce
1 Tbsp. hot pepper sauce
2 Tbsp. ketchup
1/4 cup vegetable oil
1-1 1/2 cups hot water
Directions:
1. Season chicken with onion slices, pepper slices and crushed garlic, salt and pepper. Mix well and keep covered in the refrigerator overnight or for a least a few hours.
2. Remove onions, peppers and crushed garlic (set aside for later) and thoroughly brown chicken pieces in hot oil.
3. Remove the chicken from the pot (set aside) and use the oil to saute onions, peppers and garlic until soft. Put the chicken back into the pot with 1-1/2 cups of water. Simmer an hour or so and if necessary (while simmering) add more water and additional seasonings to taste. Chicken is done when soft and it pulls away from the bone easily.
Serve with rice.
Enjoy!