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Jamaican Stewed Chicken


  • 5 to 6 pounds chicken pieces (your choice)
  • 1 litre bottle ketchup
  • 2 to 3 large onions
  • 2 to 3 medium tomatoes diced (optional)
  • Black pepper, to taste
  • Oil (for frying)


  1. 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 ketchup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste.
  2. Marinate in the refrigerator for a minimum of 4 hours or overnight.
  3. Heat oil; brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the ketchup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken.
  4. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.

This is good served with steamed rice.