1 tbsp. vegetable oil
1 1/2 lbs. skinned chicken parts
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chopped onion
1 clove garlic, minced
1 med. green bell pepper, seeded and coarsely chopped
1/2 med. tomato, peeled and chopped
1/2 c. sliced mushrooms
1/2 c. water
1 tbsp. chopped fresh parsley

Heat vegetable oil in a medium saucepan. Add chicken and saute, turning as necessary until lightly browned. Sprinkle with salt and pepper. Using a slotted spoon remove chicken to dish.

Saute onion and garlic in same pan until onion is lightly browned. Add green pepper and saute 2 minutes longer. Add chicken, tomato, mushrooms, water and parsley; bring to a boil. Reduce heat, cover and simmer 25 minutes. Remove cover and simmer 5 minutes longer or until chicken is tender.