1 chicken, 2 1/2 lbs., cut in pieces
1 tbsp. vegetable oil
1/3 c. finely cut strips of sweet green pepper
1 (16 oz.) can tomatoes, cut up, with liquid
1/3 c. tomato paste
1/8 tsp. garlic powder
1/8 tsp. allspice
1/2 c. water
1 c. chopped onion
3/4 tsp. salt
1/2 tsp. crushed oregano

Preheat oven to 400 degrees. Prepare a large casserole with vegetable pan coating. Wipe chicken pieces with damp cloth. Heat oil in large frying pan. Brown chicken on both sides; transfer to casserole. Cook onions and pepper strips in frying pan for 3 to 4 minutes, stirring frequently. Combine tomatoes with all remaining ingredients and mix well; add to onions and green peppers. Bring to a boil. Pour evenly on top of chicken. Bake 30 minutes. Turn chicken over and baste with sauce; bake 20 to 30 minutes more until chicken is tender.