TRINIDAD STEWED CHICKEN

Steps:

• 1. Season chicken the day before you plan to cook. Sprinkle on generous amounts of POULTRY SEASONING, SAGE, ONION POWDER, GARLIC POWDER,& McCormic GARLIC & HERB (no salt) seasoning. Add Lawry's seasoning salt but not much because it IS SALT, so be careful NOT to over salt. Place in zip lock bag in fridge over night so seasonings can marinate in.
• 2. Chop ONIONS. Smash & chop GARLIC PEGS.
• 3. Add Kitchen Bouquet BROWNING SAUCE and 1/4 C CATSUP to chicken and mix well.
• 4. Heat oil in large pot or use 2 pots, so you don't crowd the chicken... It will cook faster if you use 2 pots Add CHICKEN, and 1 ONION cook 20 minutes, turning often over med hi heat. Turn heat to low & continue to cook until chicken is done, about 30 minutes. Stir often & turn meat as needed.
• 5. Add in 1/4 c CATSUP, 1/4 - 1/2 C WATER, & the second ONION. Put lid on pots. Cook 20 more minutes on low heat. Makes a nice gravy to serve over rice. START COOKING RICE NOW.