Cherry Pepper Chicken Casserole - cooking recipe

Ingredients

1 1/2 lb. fryer chicken wings, legs or both
1 small jar olive condite
1 small jar sweet cherry peppers
1 (6 oz.) can tomato paste

Preparation

In a 12 x 8-inch casserole dish, layer chicken.
Set aside. Discard 1/2 juice of olive condite.
Add remaining juice and olive condite to tomato paste and cherry peppers.
Mix well and pour over chicken.
Bake at 375\u00b0 for 1 hour.
Serve over cooked rice. Yields 6 servings.