1/4 c. lemon juice
2 tbsp. soy sauce
1/2 tsp. pepper
1 1/4 lbs. chicken legs, skinned
1/2 c. water
1 bay leaf
1/2 med. green pepper, cut in strips
4 oz. onions, cut in wedges
6 oz. boiled potato cubes

In a bowl combine lemon juice, soy sauce and pepper; add chicken legs. Marinate at room temperature for 1 hour. Drain.

Over medium heat, brown chicken on all sides in preheated non-stick skillet. Add tomato juice, water and bay leaf. Simmer, covered, for 15 minutes. Add green pepper and onions. Cook 5 minutes longer or until chicken is tender and vegetables are tender but still crisp. Add potato; heat thoroughly.