6 teaspoons of butter
Salt to taste (about a teaspoon)
3 - 4 Ripe tomatoes
2 Medium onions
1 Pound of chicken parts - Thighs preferred
1. Slice the tomatoes and onions into 1/4
or 1/3 inch pieces.
2. Take a covered casserole dish. Place a layer of onions on the bottom. Sprinkle with paprika. Lay in some chicken. Sprinkle with paprika. Place a layer of tomatoes on the chicken. Sprinkle with paprika. Continue, with alternate layers until you are out of parts, or you fill the casserole dish. On the top layer, place the butter in pats and add a final sprinkling of paprika.
3. Place the cover on the dish and place in an oven at around 200 - 250 degrees F (93 - 120 degrees C). Cook for 2 to 4 hours.
Note: The dish has no liquid added, but when cooked will be covered in liquid.
Serve with boiled rice, preferably Jasmine.