CHICKEN AND PEPPERS

3 slices bacon
1/3 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up
1/4 cup water
2 medium onions, sliced
3 large bell peppers, cut into 1/4-inch strips
1 tablespoon snipped fresh (or 1 teaspoon dried oregano)
1/2 teaspoon ground cumin
Hot cooked spaghetti (optional, for serving)

Cook bacon iii 12-inch skillet until crisp; drain and crumble. Set aside.

Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Cook chicken in bacon fat over medium heat until brown, about 15 minutes. Drain fat from skillet.

Add water and onions to chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Add green peppers. Mix oregano and cumin; sprinkle over green peppers. Cover and simmer, stirring occasionally, until thickest pieces of chicken are done and green peppers are crisp-tender, 5 to 10 minutes. Remove chicken and vegetables to warm platter, using slotted spoon; sprinkle bacon over vegetables.

If desired, mix 1 tablespoon water and 1 teaspoon flour; gradually stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over chicken.

Serve with hot cooked spaghetti if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Summer Fresh Fruits and Vegetables, General Mills Inc., 1989