1 med. onion
1 garlic clove
2 lg. green peppers
2 lg. yellow peppers
1 (14 1/2 - 16 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 tbsp. oil
1 tsp. dried basil leaves
1 tsp. sugar
1/4 tsp. red pepper
1/3 c. chopped parsley
2 (3 lb.) broiler-fryers
1 lb. lg. shrimp
Salt

Mince onion and garlic. Thinly slice 1 green pepper. Thickly slice remaining peppers.

In large roasting pan combine onion, garlic, thinly sliced green pepper, tomatoes with liquid, tomato paste, basil, sugar, red pepper, 1/4 cup parsley and 1 1/4 tsp. salt. Add chicken, turning to coat with tomato mixture; arrange skin side up.

Bake at 350 degrees 1 hour, occasionally brushing chicken with tomato mixture. Peel and devein shrimp about 10 minutes before chicken is done. Add shrimp. Cook until chicken is tender and shrimp is opaque and pink. Stir fry remaining peppers and put around chicken on serving platter.