3 lbs. frying chicken pieces
1/4 c. flour
2 tbsp. oil
4 oz. can sliced mushrooms
16 oz. can chopped tomatoes
1/3 c. soy sauce
1 clove garlic, minced
1 lg. onion, sliced
1/4 c. sliced pitted black olives (optional)
3 c. hot cooked rice (cooked according to package)

Coat chicken pies thoroughly with flour; brown slowly in hot oil. Meanwhile, drain mushrooms reserving liquid. Combine mushroom liquid with tomatoes, soy sauce and garlic. Add to chicken with onion and stir to combine. Cover and simmer 45 minutes or until chicken is tender. Stir in mushrooms and olives; bring to boil. Serve over bed of fluffy rice. Serves 6.