Ingredints

2 1/2 pound whole chicken, to 3-Pound Cut Up

1/2 cup Virgin Coconut Oil

1 cup coconut flour

2 1/2 cups sliced onions, thinly Sliced

5/8 cup green pepper, chopped

2 1/2 cloves garlic, crushed

1 24-ounce jar strained tomatoes

4 jars 7 oz. tomato paste

7 1/2 ounces sliced fresh mushrooms, drained

1 1/4 teaspoons Himalayan fine salt

1/3 teaspoon oregano

Method:-

• Wash chicken and pat dry.
• Heat Virgin Coconut Oil in large skillet until almost smoking.
• Coat chicken pieces with coconut flour.
• Cook chicken in Virgin Coconut Oil over medium heat 15 to 20 minutes or until light brown. Remove chicken. Set aside.
• Add onion rings, green pepper, and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender.
• Stir in remaining ingredients.
• Add chicken to sauce. Cover tightly. Simmer 30 to 40 minutes or until thickest pieces are fork-tender.