3 tbsp. flour
1/4 tsp. pepper
1 (3 lb.) frying chicken
3 tbsp. vegetable oil
1/2 sm. onion, diced
1/2 c. chopped green pepper
2 tbsp. chopped parsley
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
1/4 tsp. oregano
1 (16 oz.) can stewed tomatoes
1 c. canned pitted ripe olives, rinsed

Combine flour and pepper. Coat chicken with seasoned flour. Heat oil; brown chicken on all sides. Add remaining ingredients except ripe olives. Bring to a boil. Add water as needed. Lower heat. Cover and simmer 25 minutes. Add ripe olives. Cook 15 minutes longer or until chicken is fork tender. Serves 4. NOTE: Take chicken off bone after frying.