1 chicken, cut up
salt and pepper
3 1/2 c. tomatoes, sieved
1 1/4 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1 tsp. chopped parsley
Prepare and coat chicken with flour, salt and pepper.
Fry in oil and garlic until browned. In a bowl, combine
tomatoes, salt, oregano, pepper and parsley. Slowly add tomato
mixture to browned chicken; cook slowly 25 to 30 minutes until
thickest pieces of chicken are tender. If mixture tends to
become too thick, add a small amount of water.
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