1 (5-6 lb.) chicken
2 fairly lg. onions, coarsely chopped
3 med. tomatoes, coarsely diced
1 clove garlic, chopped fine
1 unbroken green Scotch Bonnet pepper
Black pepper
Salt
Oil for frying
Sm. amount of powdered ginger
1 lg. onion, sliced for seasoning
1/2 tsp. paprika

Rinse chicken overnight, dry and season with sliced onion, black pepper, salt and powdered ginger. Set in refrigerator.

Next day, remove all seasoning and wipe dry. Joint chicken. Heat oil in skillet and brown chicken on all sides. Lower heat, add chopped onions, tomatoes, garlic salt, unbroken green pepper, paprika, and 2 tablespoons hot water.

Cover and simmer, adding small amount of water from time to time. Chicken should be fork tender when cooked. Add 1 tablespoon butter and serve. Serves 6.