19 oz. onions, chopped
14 oz. peppers, chopped
4 tbsp. garlic, chopped
1/2 lb. salad oil
12 lbs. tomatoes
1/2 gal. water
5 tbsp. salt
1 1/2 tbsp. chili powder
2 tsp. thyme
3 bay leaves
30 lbs. chicken, cut in pieces
Seasoned flour

Saute the onions, green peppers and garlic in salad oil until tender.

Add tomatoes, water, salt, chili powder, thyme and bay leaves. Simmer about 1 1/2 hours.

While sauce is cooking, dredge the chicken in the flour seasoned with salt and pepper.

Brown chicken in deep fat (350 degrees) approximately 10 to 15 minutes. Arrange in roasting pans and cover with sauce.

Place cover over pans and bake in slow oven (325 degrees) approximately 1 hour, or until chicken is tender. Serves 50.