1/2 c. all purpose flour
2 tsp. salt, divided
1 tsp. pepper
1 (3 to 3 1/2 lb.) fryer, cut up
1/4 c. vegetable oil
1/4 c. butter
1 1/2 c. chopped onion
3/4 c. chopped green pepper
3 cloves garlic, minced
1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
1 (10 oz.) can tomatoes with green chilies, undrained and chopped
1 (10 oz.) pkg. frozen whole kernel corn, partially thawed
2 tbsp. chili powder
1 tsp. cumin seeds

Combine flour, 1 teaspoon salt, and pepper; mix well. Dredge chicken in flour mixture; heat oil and butter in a heavy skillet. Brown chicken on all sides and transfer to a 13 x 9 x 2 inch baking dish.

Add onion, green pepper and garlic to pan drippings; saute until tender. Add remaining ingredients; stir well and pour over chicken. Cove and bake at 325 degrees for about 1 hour or until chicken is tender. Yields 6 servings.