Pepper Chicken(International: Africa) - cooking recipe

Ingredients

18 chicken legs
2 medium onions, thinly sliced
1 tsp. ground red pepper
1/4 c. cooking oil
1 tsp. salt
2 tsp. thyme
2 (16 oz.) cans whole tomatoes, drained

Preparation

In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes.
Remove from skillet and set aside, reserving the drippings.
Add tomatoes and onion slices to pan drippings.
Stir in red pepper, thyme and salt.
Bring to a boil. Return chicken legs to skillet.
Spoon tomato mixture over chicken.
Return mixture to boiling, reduce heat.
Cover and simmer for 35 to 45 minutes or until chicken is tender.
Skim off fat.
Serves 12.