1 (2 1/2 to 3 lb.) broiler-fryer chicken quartered
1/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
1/2 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1 tbsp. curry powder
1/2 tsp. dried thyme, crushed
1 (16 oz.) can tomatoes, cut up
3 tbsp. raisins
2 tbsp. snipped parsley
1 tsp. instant chicken bouillon granules
1/2 tsp. sugar
Dash of bottled hot pepper sauce
Hot cooked rice

Rinse chicken pieces. Pat pieces dry with paper toweling. In a plastic or paper bag, combine the flour, salt, and pepper. Add chicken, a few pieces at a time; shake to coat.

In a large skillet, brown chicken in hot oil over medium heat 15 minutes, turning to brown evenly. Remove chicken pieces from skillet; set aside.

Add onion, green pepper, garlic, curry powder, and thyme to drippings in skillet. Cook and stir mixture over low heat until onion is tender, scraping pan to loosen brown bits. Stir in the undrained tomatoes, the raisins, parsley, bouillon granules, sugar and hot pepper sauce. Return chicken pieces to skillet, turning to coat with sauce. Cover and simmer 35 minutes or until chicken is tender.

Place hot rice on a serving platter; transfer the chicken to serving platter on top of rice. If necessary, skim fat from tomato mixture in skillet. Spoon tomato mixture over chicken. Makes 6 servings.