3 lb. chicken pieces
2 c. flour
1 tsp. salt
1/2 tsp. cayenne pepper
1 c. oil or shortening
2 c. finely chopped onion
2 c. finely chopped bell pepper
1 clove garlic, minced
2 lb. canned peeled tomatoes
1/2 c. finely chopped fresh parsley
1 1/2 tsp. salt
Tabasco sauce, to taste

Preheat oven to 350°F.

Rinse chicken well, remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pieces in the flour. Heat oil over medium high heat in large skillet. Brown the meat in hot oil, then remove and place in roasting pan. Over medium heat in same skillet and oil in which chicken was fried, add the onions, pepper and garlic, and sauté about 20 minutes. Add the tomatoes and parsley and stir in the salt and hot sauce. Simmer about 20 minutes, stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hour or until chicken is tender and no longer pink at the bone. Serve with hot cooked rice.

Makes 8-10 servings.