Chicken Mexicali

• 2 broiler-fryer chickens, cut up
• 3 tablespoons butter or 3 tablespoons margarine
• 1 teaspoon salt
• 2 garlic cloves, crushed
• 1 large onion, diced
• 1 green pepper, diced
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon vinegar
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 (16 ounce) can stewed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt

1. Brown chicken in batches in butter, add salt.
2. Move chicken aside and saute garlic, then mix with chicken.
3. Transfer to a baking dish.
4. In same pan, saute onions and green peppers in 1 tbsp butter until tender, add remaining ingredients.
5. Heat and pour over chicken.
6. Cover and bake at 350F for 45 minutes, or until tender.
7. Remove cover, spoon sauce over and bake 10-15 minutes more.
8. Serve over rice.

broilerfryer chickens, butter, salt, garlic, onion, green pepper, butter, vinegar, brown sugar, lemon juice, tomatoes, worcestershire sauce, salt

Taken from www.food.com/recipe/chicken-mexicali-55048 (may not work)