6 ears fresh corn (or 1 lg. pkg. frozen corn)
1 c. chopped onion
1 bud garlic, chopped
1/2 med.-sized bell pepper, chopped
Bacon drippings
1 frying chicken, cut in pieces
Flour
Salt
Pepper (black and red)
Cooking oil
1 (No. 303 size) can whole tomatoes (or 3 fresh ripe tomatoes, peeled and chopped)
Water

Season chicken pieces with salt and peppers; dredge in flour. Heat oil in thick pot or deep fat fryer and fry chicken until brown. Remove from oil and set aside.

Cut corn away from cobs twice in order to get some of the milk from the cobs. Put enough bacon drippings in the bottom of a thick cast iron pot to cover the bottom. When hot, add corn, onion, bell pepper and garlic. Stir mixture over medium fire constantly until brown. Remove from fire.

Add tomatoes and a little more seasoning; stir well. Put chicken in with corn and enough water to cover contents. Cover with tight lid and place over burner and simmer until chicken is tender. This will take about 30 minutes. Serve over hot rice.