12 broiler legs and thighs (6 of each)
1/4 c. Wesson oil
Salt and pepper to taste
1 onion, sliced
1 bay leaf
1/2 tsp. oregano
1 (6 oz.) can tomato paste
1 c. water
1 c. elbow macaroni, cooked and drained

In 12 inch skillet, brown chicken quickly in oil, drain fat. Sprinkle salt and pepper; add onion, bay leaf and oregano. Pour tomato paste, water and 1/2 teaspoon salt over chicken. Simmer covered 30 minutes; remove bay leaf. Stir in macaroni, cook 10 minutes more. Serves 6.