|Broiler fryer||6 Pound|
|Olive oil/Vegetable oil||2 Tablespoon|
|Sweet green pepper||1 Large|
|Sweet red pepper||1 Large|
|Chili powder||3 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Canned italian tomatoes||2 Pound|
Brown chickien in butter or margarine and olive oil or vegetable oil in a large frying pan; remove all from pan and set aside while making the sauce.
Stir onion and green and red peppers into drippings in pan; saute until soft.
Stir in chili powder; cook 1 minute longer.
Sprinkle flour over top, then blend in; stir in tomatoes, salt, sugar, and pepper.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Layer browned chicken, topping each with part of the sauce into a 12-cup baking dish; cover.
Bake in moderate oven (350Â°) 1 hour; uncover.
Bake 30 minutes longer, or until chicken is tender and sauce is thickened slightly.
Garnish with rings of red and green pepper, if you wish.