Texas Style Chicken
|Chicken||3 Pound, cut into pieces (Broiling Or Frying)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Green peppers||2 , cut into 1/4-inch wide strips|
|Onion||1 Large, sliced lengthwise|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme leaves||1 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
1. Sprinkle chicken with salt and pepper; dip chicken in flour, pressing firmly to coat. Shake off excess flour. Heat oil in large skillet over medium heat; add chicken, skin-side down. Cook until chicken is golden, 7 to 8 minutes on each side. Remove chicken; reserve.
2. Add green pepper, onion, garlic, salt, thyme and ground pepper to oil in skillet; cook until onion is soft, about 5 minutes. Add tomatoes to green pepper mixture; heat to boiling. Return chicken to skillet. Reduce heat; cover and cook until chicken is tender, about 35 minutes longer.