2 1/2 lbs. chicken, cut up
1 tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. finely sliced strips of green pepper
1 (16 oz.) can tomatoes, cut up with liquid
1/3 c. tomato paste
3/4 tsp. salt
1/8 tsp. garlic powder or 1 clove garlic, crushed
1/2 tsp. crushed dried oregano
1/8 tsp. ground allspice
1/4 c. fresh lemon juice
1/2 c. water

Preheat oven to 400 degrees. Prepare a large casserole with vegetable pan-coating. Wipe chicken pieces with damp cloth. Heat vegetable oil in large frying pan. Brown chicken pieces on both sides; transfer to casserole. Cook onion and pepper strips in frying pan for 3-4 minutes, stirring frequently. Combine tomatoes with all remaining ingredients and mix well; add to onion and green pepper. Bring to a boil. Pour evenly on top of chicken. Bake 30 minutes. Turn chicken over and baste with sauce; bake 20-30 minutes more, until chicken is tender. Makes 4 servings.

1 serving = 1/2 breast and wing or 1 leg and 1 thigh, plus 1/2 cup tomato mixture. Food Exchange per serving: 4 Lean Meats and 2 Vegetables.