- 1 (3 pound) broiler-fryer chicken, cut up
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 clove garlic, minced
- 1 1/4 teaspoons Morton Lite Salt® Mixture
- 1/8 teaspoon pepper
- 2 bay leaves
- 1 (16 ounce) can whole tomatoes, cut up
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped parsley (optional)
- Wash chicken and pat dry. Coat with flour. Heat oil in large skillet. Add chicken and cook over medium heat, turning as needed, until lightly browned on all sides. Remove from skillet. Add onion, green pepper and garlic to oil and cook about 3 minutes. Add chicken; spoon sauteed vegetables over chicken. Add salt, pepper, bay leaves, tomatoes and tomato sauce.
- Cover and simmer for 25 minutes or until chicken is tender and juices run clear. Remove bay leaves. Serve garnished with parsley.