Francine's Texas Cuisine

 

Chicken Confetti   4-5 pound chicken, cut up 1 teaspoon salt 1/8 tsp pepper 1/4 cup salad oil 1/2 cup chopped onion 1 clove garlic, minced 2 cans (16 oz) tomatoes 1 can (8 oz) tomato sauce 1 can (8 oz) tomato paste 2 tablespoons parsley 2 teaspoon salt 1 teaspoon basil 1/4 teaspoon pepper 7-8 ounce spaghetti or rice Grated parmesan cheese   Season chicken with salt and pepper. In large skillet brown chicken in oil. Remove chicken. Pour off all but 3 tablespoons oil. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cook chicken slowly 1-1 1/2 hours covered, stirring occasionally and adding water if necessary. Skim off fat. Serve over spaghetti or rice. Sprinkle with cheese. Serve with garlic bread.

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