Ingredients:
2 tablespoons vegetable oil
2 lbs chicken pieces
1 (10 ounce) cans condensed cream of chicken soup
1 1/2 cups canned tomatoes ( with juice)
1/2 green peppers, chopped
2 cloves garlic, minced or 1/4 teaspoon garlic powder
4 cups hot, cooked rice
Directions:
In large skillet over medium-high heat, heat oil.
Brown chicken 3 minutes on each side.
Pour off fat.
Stir in soup, tomatoes, green pepper and garlic.
With a wooden spoon, crush tomatoes against sides of pan.
Bring to boil.
Reduce heat to low.
Cover; cook 30 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally.
Serve with rice.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.