1 med. chicken fryer
3 tbsp. cooking oil
1 clove garlic, minced
1 med. onion, sliced
1 med. tomato, sliced
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. black pepper
2 lg. potatoes, quartered
1 c. green peas
1 oz. sliced, canned red pimentos

Cut chicken into serving pieces. Clean chicken and cut into serving pieces; set aside. Heat oil and saute garlic, onion, and tomato in a skillet. Add chicken and continue cooking until chicken is browned. Add soy sauce, salt, and pepper.

Cover and simmer for 15 minutes. Add potatoes and peas. Mix and cover. Cook for 15 minutes or until vegetables are tender. Before taking pan off the heat, stir in sliced pimentos. Serve over hot rice.