1 lg. chicken, cut up
1/2 tsp. salt
2 tbsp. shortening
1 c. diced carrots
1/2 c. chopped onions
1 No. 2 can tomatoes
1 sm. jar pimiento
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 tbsp. vinegar (or 4 pickled chilies)
1 c. water

Roll chicken parts in flour, salt, and brown in hot fat. Set aside. Heat shortening in large skillet, add vegetables and saute. Stir in water and cook for 20 minutes. Arrange chicken and vegetables in layers in 9 x 12 inch baking dish. Bake 1 hour at 350 degrees. Serve with rice or noodles. Makes 6-8 servings.