1 medium potato, skinned and diced
¼ tsp pepper
1 tbsp slivered almonds
¼ tsp paprika
⅛ tsp garlic powder
1 frying chicken, cut into pieces
1-8oz can tomato sauce
1 cup chicken broth
1 tsp sugar
1 tbsp vegetable oil
2 tbsp water
1 medium onion, chopped
1-10oz pkg frozen mixed veges
Mix
salt, pepper, paprika and garlic powder in small bowl; rub over the chicken. Heat oil in large skillet over medium heat;
add chicken, skin side down. Cover and
cook 10 minutes. Add water to chicken;
cover and cook 30 minutes longer, turning chicken over every 10 minutes. Remove chicken from skillet and reserve. Add onion, potato and almonds to skillet drippings and cook until onion is
soft. Add tomato sauce, broth and sugar. Cook until liquid boils. Add frozen vegetables and chicken pieces to
the skillet, cover and cook until vegetables are done. Serve hot.
