3 tsp. no salt herb blend (recipe in book)
3 lb. chicken parts
2 tbsp. vegetable parts
2 tbsp. vegetable oil
2 1/2 c. diced fresh tomatoes
Water
1 tsp. paprika
Pinch of pepper
1 c. diced green pepper
1 c. sliced mushrooms
1 tsp. cornstarch

Rub 1 teaspoon of the no-salt herb blend into all sides of the chicken. Heat oil in a large skillet. Add chicken and brown on all sides. Drain off drippings. Add tomatoes, 1/2 cup water, paprika, black pepper, and remaining 2 teaspoon herb blend. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 35 minutes. Add green pepper, simmer, covered, for 5 minutes. Add mushrooms. Simmer, covered, 5 minutes longer. Combine cornstarch with 1/4 cup water. Add to skillet. Cook and stir until thickened 2-3 minutes. Sprinkle with parsley flakes and serve with steamed rice, if desired. Makes 4 servings.