Recipe courtesy of Robert and Kate Harrington
green bell pepper, chopped
large onion, minced
pasta (your pick)
Preheat oven to 350 F. Combine three cans of tomato with bell pepper and sauce and 1/2 cup of water in a pot big enough to hold chicken. Simmer for one hour.
Parboil in separate pan for ½ an hour. Add olive oil, sugar, pepper, oregano, onion and garlic. Simmer for 1 hour, stirring occasionally.
Immerse chicken pieces in sauce and let simmer for 1 more hour. Let pot cool down and serve sauce and chicken over choice of pasta.