4 chicken breast halves, skinned
4 chicken leg quarters, skinned
3lbs. onions, coarsely chopped
5 cups chopped seeded plum tomato
1 cup water
1 tbsp. grated peeled fresh ginger
1½ tsp. finely chopped seeded jalapeño pepper
1 tsp. salt
1/2 tsp. white pepper
5 garlic cloves, minced
1 bay leaf
Combine all ingredients in a large Dutch oven. Cover and bring to a simmer over
medium heat. Reduce heat to medium-low; cook 1 hour or until chicken is
done, gently shaking the pan every 10 minutes. Discard bay leaf.
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