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1 frying chicken, disjointed
6 small potatoes, peeled and diced
6 small onions, peeled and diced
6 carrots, peeled and sliced lengthwise
2 large green peppers, seeded and sliced to strips
2 1/2 cups canned, stewed tomatoes
2 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
1 cup whole kernel corn

Roll chicken parts in seasoned flour and brown in fat on all sides at high heat, about 10 minutes. Put half on the first 4 vegetables in the bottom of a large pot. Place chicken on top with remaining half of vegetables. Mix salts, sugar, and pepper with tomatoes and corn, undrained. Pour this mixture plus 1 cup boiling water over all. Cover and bring to a boil. Reduce heat and simmer until tender, about 1 1/2 hours. Serves 4.