2 tbsp. salad oil
1 chicken, cut up (3 lbs.)
3-4 lg. tomatoes, cut up
1 (12 oz.) can beer
1 tsp. oregano
1/2 tsp. pepper
3 garlic cloves, sliced
1 lg. onion, sliced
1 c. pimiento-stuffed green olives
1 tsp. salt
1 bay leaf

In large skillet heat oil over medium heat. Add chicken and garlic and cook until brown on all sides. Drain off fat. Add onion and continue cooking until translucent. Add remaining ingredients and bring to a boil. Cover; reduce heat and simmer 1 hour. Remove bay leaf. Serve over rice.