Portion Size:  4 oz. (3 oz. chicken plus sauce)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 8-ounce can sliced mushrooms, drained	Wash, trim and slice
2 tablespoons olive oil
2 medium chickens, cut into pieces (about 4½ – 5 pounds) or 2 ½ lbs. boneless skinless chicken
2 large onions	Washed, peel and chopped.
2 garlic cloves, minced	Wash, peel and mince
2 medium bell peppers	Washed, trim and diced.
1 small can no salt added tomato paste
2 16-ounce cans no salt added stewed tomatoes
1 teaspoon all-spice
1/2 teaspoon pepper
1/2 teaspoon salt
4 bay leaves
1 teaspoon thyme, crushed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large skillet and cook the chicken until lightly browned on all sides. Drain fat.
2	Add the onion, pepper, and minced garlic.  Cook until onions are tender.
3	Lower heat and add tomato paste, tomatoes, all-spice, pepper, bay leaves, thyme and salt.
4	Cover and cook slowly for about 40 minutes over low heat until or chicken is tender.  Remove bay leaves.	Cook until internal temperature reaches 165 degrees F.