3 1/2 lb. chicken, cut in pieces
Salt and freshly ground pepper
1 1/2 c. coarsely chopped onion
1 lg. clove garlic sliced
2 tbsp. butter
2 tbsp. or less olive or other cooking oil
1/2 to 3/4 c. coarsely chopped green pepper
1 3/4 c. hot water
1/2 tsp. grated fresh ginger
1 whole hot pepper (Anaheim or other, unbroken) optional
3 tbsp. tomato ketchup
2 tbsp. soy sauce

Season chicken with salt, black pepper, onion and garlic. Keep in covered container for 2 hours refrigerated. Remove onion and garlic and reserve. Heat butter and oil and brown chicken turning as needed. Add onion and garlic along with green pepper and cook 5 minutes, stirring constantly. Add hot water, ginger, hot pepper, ketchup and soy sauce, and simmer covered until chicken is tender, about 30 minutes. Correct seasoning and serve hot. Serves 6.