1 fryer chicken, cut up & skinned
1 lg. can whole tomatoes, cut up
1 med. onion, sliced
1 clove garlic, minced
1/2 c. pimiento stuffed olives
Salt, pepper & paprika
Olive oil or vegetable oil

Sprinkle the chicken pieces with salt, pepper and paprika. Brown the chicken in just enough oil to cover bottom of skillet. Transfer chicken to a large casserole dish. Add onions, garlic, tomatoes and olives to skillet and bring to a boil. Pour over chicken and bake, covered for 1 hour at 350 degrees. Serve with white rice and French bread.