1 (2 1/2-3 lb.) chicken, cut up
1/2 c. flour
1 tbsp. paprika
Fat
3/4 c. chopped onion
3/4 c. chopped green pepper
1 tbsp. salad oil
1 (1 lb.) can tomatoes (2 c.)
1 tbsp. cornstarch
1/4 c. chili sauce
1 tsp. salt
1/4 c. sliced stuffed green olives

Shake chicken in sack with flour and paprika until well coated; brown in hot fat. Arrange in 13 x 9 x 2 inch baking dish. Cook onion and green pepper until soft.

Blend small amount of tomato juice with cornstarch; add tomatoes, chili sauce and salt to onion/green pepper mix. Stir in cornstarch and cook, stirring constantly until thickened. Stir in olives; pour over chicken. Cover with foil. Bake at 350 degrees for 40-45 minutes (or longer). Serves 4.