Potato & pepper baked Chicken
|Broiler fryer chicken||2 , cut up|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Spaghetti sauce mix||1 1⁄2 Ounce (1 Envelope)|
|Tomatoes||3 Medium, chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Potatoes||6 Medium, pared and cut in 1-inch cubes|
|Green pepper||1 Large, seeded and cut into wide strips|
1. Shake chicken with flour, salt and pepper in a paper bag to coat well. Brown, a few pieces at a time, in olive oil or salad oil in frying pan; place in an 8-cup baking dish.
2. Saute onion and garlic until softened in same frying pan; stir in water, then spaghetti-sauce mix; heat to boiling. Stir in tomatoes and parsley. Simmer, uncovered, 15 minutes.
3. Pour over chicken in baking dish; top with potato cubes and pepper strips; cover.
4. Bake in moderate oven (350°) 1 1/2 hours, or until chicken is tender.