- 1 Medium sized fryer chicken
- 1 large onion sliced in rounds
- 1 large pepper (mild or hot depending on your taste)
- several cloves of garlic, smashed or minced
- 3/4 cups of tomato sauce
- 3 tablespoons sugar
- generous pinch of salt
- lime or lemon
- dash of oil
- Wash chicken well and cut into pieces. Rub each piece with the lemon or lime and sprinkle with salt.
- Heat oil in a heavy pan (cast iron is best, as the pan will then be placed in the oven).
- Meanwhile, preheat the oven to 375 F and fry the chicken pieces in hot oil.
- While chicken is frying combine the garlic, sugar, tomato sauce and salt in a bowl. Mix well.
- After a few minutes add the onion rounds and pepper rounds to the pan, stir well.
- Within a few minutes the chicken should be well browned. Remove from heat, drain excess oil and add the tomato mixture. Stir well.
- Place the entire pan in the oven and bake uncovered for 20 minutes or until the chicken is cooked completely.
- Transfer cooked chicken to a platter and garnish with rounds of raw onion and a pile of picklese.
- Ketchup can be substituted for the tomato sauce if sugar is omitted. Tomato paste can be substituted for the sauce. Use 1/2 cup minus one tablespoon of paste. Add three tablespoons of water to the tomato mixture.
- This dish goes well with diri blan (plain white rice) -- the sauce at the bottom of the pan can be poured on top of the rice.
Recommended Cookbook: A Taste of Haiti