Prep Time 30m
Cook Time 40m
Ready Time 75m
Yield 4 Servings


Ingredients
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • Salt and black pepper
  • 2 1/2 to 3 pounds meaty chicken pieces (breasts, thighs, drumsticks)
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 (14 1/2 oz.) can whole tomatoes, undrained
  • 1 (8 oz.) can tomato sauce
  • 1 (4 oz.) can sliced mushrooms, drained
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • Hot cooked noodles
Preparation Directions
SKILLET DIRECTIONS
  • Step 1Place flour, salt and pepper in large resealable plastic bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium-high heat.
  • Step 2Remove chicken from skillet. Add onion, green pepper and garlic to skillet. Cook and stir over moderate heat until tender. Add tomatoes, tomato sauce, mushrooms, salt and oregano, stirring to break apart tomatoes. Place chicken pieces on top of tomato mixture. Cover. Reduce heat.
  • Step 3Simmer 30 to 40 minutes or until chicken is tender and internal temperature reaches 165°F. Serve with noodles.
SLOW COOKER VARIATION
  • Step 1Place flour, salt and pepper in large resealable plastic bag. Add a few chicken pieces. Shake to coat. Remove chicken from bag. Repeat with remaining chicken. Heat oil in large skillet. Add chicken. Brown over medium-high heat.
  • Step 2Place browned chicken, onion, green pepper, garlic, tomatoes, tomato sauce, mushrooms, salt and oregano leaves in slow cooker. Cook on low for 8 to 10 hours or on high for 4 to 6 hours and internal temperature reaches 165°F. Serve with noodles.
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