3 lb. chicken, cut up
1/4 c. shortening
1/2 c. flour
2 c. thinly sliced onion rings
1/2 c. chopped green pepper
2 cloves garlic, crushed
1 (16 oz.) can tomatoes, drained
1 (8 oz.) can tomato sauce
1 (3 oz.) can sliced mushrooms, drained
1 tsp. salt
1/4 tsp. oregano

Wash chicken and pat dry. In large skillet, melt shortening over medium heat. Coat chicken with flour. Cook chicken 15-20 minutes or until brown. Remove chicken; set aside.

Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken; cover and simmer 30-40 minutes or until thickest pieces are tender. Serve over rice or noodles.