Peruvian recipe 2: Mom's or Grandma's Chicken

Mom's (Grandma's) Chicken

Three medium white onions
One package of chicken thighs (based on 10 lbs. recipe, amount depends on party)
One bottle of ketchup (44 oz)
Oregano
Laurel (3 leaves)
Pimenta gorda (Allspice, five balls)
Garlic


Step 1: Chop 3 medium onions, cut into strips.
Take skin and fat off chicken thighs.

Step 2: In a large heated pot, add onion and two tablespoons of olive oil.

Stir around and move to medium heat. Keep lowering heat as you stir.

Add a teaspoon of salt and a palm full of dried or fresh oregano. Crush in hand if dried. Pour in 3/4 a bottle of ketchup. Add another palm full of oregano.

Singe the edges of the laurel leaves with stove top burner to release flavor. Add to pot along with five pimentas. Add tablespoon of garlic powder and stir well. Take off heat.

Step 3: Add chicken, stir and put on high heat for 10-15 minutes and cover. Monitor heat.

Put on medium low for five minutes.

Poke chicken with wooden stick or fork. Chicken is ready when juices run clear.

Vinaigrette salad dressing

1/2 cup olive oil
1/2 cup of red wine vinegar
Dash of salt
Dash of garlic
Palm full of oregano

Stir well and serve with mixed green salad.