3 lbs. broiler-fryer chicken, cut up (or use chicken cutlets)
1/4 c. shortening
1/2 c. flour
2 c. thinly sliced onion rings
1/2 c. chopped green pepper
2 cloves garlic, crushed
16 oz. can tomatoes, drained
8 oz. can tomato sauce
3 oz. can sliced mushrooms, drained
1 tsp. salt
1/4 tsp. oregano
Cooked rice

Wash chicken and pat dry. In large skillet, melt shortening over medium heat. Coat chicken with flour. Cook chicken in hot shortening over medium heat 15 to 20 minutes or until brown. Remove chicken; set aside. Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken; cover and simmer 30 to 40 minutes or until thickest pieces are tender. Serve over cooked rice, if desired. Makes 4 servings.