2 tbsp. sweet unsalted butter
1/4 c. chopped onion
2 tbsp. diced green pepper
1/2 c. low sodium tomato juice
1/2 c. low sodium tomato base (4 cubes)
2 tbsp. firmly packed light brown sugar
2 tbsp. vinegar
1/4 tsp. dry mustard
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1 (3 lb.) frying chicken, cut up

In small saucepan, melt butter over medium heat. Add onion and green pepper; saute until tender. Stir in tomato juice, low sodium tomato paste, brown sugar, vinegar, dry mustard, garlic powder and pepper. Reduce heat to low and simmer, stirring occasionally, until very thick, about 30 minutes. Place in blender or food processor container; process until very smooth. Remove all visible fat and loose skin from chicken pieces.

Arrange chicken on a broiler pan and brush with prepared sauce. Broil 5 to 6 inches from heat source for 20 to 25 minutes. Turn pieces; brush again with remaining sauce and broil for 20 to 25 more minutes or until done. Serve hot or cold. Makes 6 servings.