Portions
100

Ingredients
1 bulb minced garlic
2 quarts slicked onions
3 cups sweet peppers
2 cups oil
2 1/4 gallons canned tomatoes
3/4 gallon water
5 bay leaves
2 1/4 tablespoons chili powder
2 teaspoons ground oregano
3 3/4 tablespoons salt
50 pounds of cut up chicken
1 quart shortening

Seasoned flour:
10 1/2 cups flour
2 tablespoons black pepper
3 3/4 tablespoons salt

Method

1. Saute garlic, onions, and peppers in oil until tender.
2. Add tomatoes, water, bay leaves, chili powder, oregano, and salt.  Simmer 1 1/2 hours.
3. Wash chicken thoroughly under running water.  Drain well.
4. Dredge chicken in seasoned flour.
5. Brown chicken in batches in shortening.  Add to baking pans.  Pour 1 gallon sauce over chicken in each pan.
6. Cover pans.  Bake for 1 hour or until chicken is tender.

Notes
You can add 6 cups of sliced mushrooms.

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