Tomato-Pepper Chicken

By carvalhohm

Ingredients

• 2 1/2 pound broiler-fryer chicken
• 1/4 cup shortening
• 1/2 cup all-purpose flour
• 2 cups thinly sliced onion rings
• 1 small green pepper, chopped (about 1/2 cup)
• 2 cloves garlic, crushed
• 1 can (16 ounces) whole tomatoes, drained
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon salt
• 1/4 teaspoon dried oregano leaves

Details

Servings 8

Preparation

Step 1

Cut chicken into pieces; cut each breast half into halves. Heat shortening in 12-inch skillet. Coat chicken with flour. Cook chicken in shortening over medium heat until light brown, 15 to 20 minutes. Remove chicken from skillet.

Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and green pepper are tender. Stir in remaining ingredients. Add chicken. Cover tightly and simmer until thickest pieces are done, 30 to 40 minutes.