3 - 3 1/2 lb. chicken
2 tomatoes
2 onions
1 green pepper
1 clove garlic
1/4 c. olive oil
1 tbsp. tomato paste
1/2 c. sliced stuffed green olives
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 c. vinegar

Put chicken pieces and sliced tomatoes, onions and green pepper in large bowl. Add crushed garlic, salt, pepper and oregano. Pour in vinegar. Marinate at least 2 hours.

Heat oil in large skillet. Fry chicken until browned on all sides. Remove chicken. Stir in tomato pate and drained liquid from marinade into skillet, smoothly. Add sliced olives, chicken and marinated vegetables. Cover and cook over low heat about 40 minutes until chicken is tender.