1 frying chicken, cut up
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
4 tbsp. salad oil
3 sliced onions
3 sliced green peppers
3 parsley stalks
2 cloves garlic
1 bay leaf
Dash of saffron & basil
1 can (20 oz.) Italian tomatoes

Using a baking dish, mix the flour with 1 teaspoon salt and pepper; coat the chicken. Heat the chicken 6 minutes. Pour salad oil into a preheated skillet and fry chicken until it browns.

In the same baking dish, put onions, green peppers, parsley, garlic, bay leaf, saffron and basil; mix well. Cook 3 minutes, then stir and cook 2 more minutes. Remove garlic and parsley and add fried chicken. Add Italian tomatoes (drained) and remaining 1 teaspoon salt. Cook, covered, 26 minutes. Stir every 5 minutes. Serve piping hot over hot cooked spaghetti.