1 1/8 c. onions, dry, sliced
2/3 c. peppers, sweet, fresh, chopped
3 3/4 tsp. salad oil or shortening, melted
3 3/4 c. tomatoes, canned, crushed, or chopped
1 c. tomato paste
3 3/4 tsp. bouillon, chicken
2 c. water, boiling
1 bay leaf
Pinch of thyme, ground
Pinch of basil, crushed
1/8 tsp. oregano, crushed
2 chickens, broiler-fryer, cut up, thawed
1 c. flour, wheat, general purpose, sifted
1/4 tsp. pepper

Saute onions and peppers in salad oil or melted shortening until tender. Add tomatoes, tomato paste, chicken bouillon, water, bay leaf, thyme, basil, oregano, and garlic to onion-pepper mixture. Simmer 2 1/2 hours. Set aside.

Wash chicken thoroughly under cold running water. Drain well. Dredge chicken in mixture of flour and pepper; shake off excess. Deep fat fry chicken 5 minutes; over lap in rows of pans. Pour an equal quantity of sauce over chicken in pan. Cover; bake 1 hour or until done. Remove bay leaf. Serves 8.