Print Recipe



  • 1 (3-pound) chicken
  • 1/2 cup flour
  • 1/2 cup shortening
  • 1 onion, sliced
  • 1 green bell pepper, chopped
  • 2 cloves garlic
  • 4 tablespoons ketchup
  • 1 1/2 cups water
  • 1 teaspoon Gebhardt Chili Powder
  • 2 teaspoons salt
  • 4 tablespoons raisins (optional)
  • 8 ripe olives, chopped (optional)


  1. Cut chicken into serving pieces. Dip into flour, then brown in hot shortening.
  2. Remove to a large pan.
  3. Fry onion, green pepper and garlic until brown in remaining hot shortening.
  4. Add ketchup, water and Gebhardt Chili Powder; boil for 5 minutes. Pour over chicken.
  5. Salt, adding water as needed; cover, allow to simmer until chicken is tender; about 1 1/2 hours.
  6. Add raisins and ripe olives 15 minutes before serving.

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