2 1/2-3 lb. chicken, cut up
1/4 c. shortening
1/2 c. all-purpose flour
2 c. thinly sliced onion rings
1/2 c. chopped green pepper
2 cloves garlic, crushed
1 can (16 oz.) tomatoes, drained
1 (8 oz.) can tomato sauce
1 can sliced mushrooms, drained
1 tsp. salt
1/4 tsp. oregano

Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light 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 to sauce. Cover tightly; simmer 30-40 minutes or until thickest pieces of chicken are fork tender. Serve over top of rice.