SMOTHERED CHICKEN MOC SHOO

1 (3 to 4 pound) fryer
1 large onion, chopped
1 bell pepper
3 to 4 cloves garlic
1 can sliced mushrooms, optional
2 cups fresh corn cut off cob
1 large can whole tomatoes

Cut up fryer and season with black pepper, red pepper and salt.
Brown fryer in 3 tablespoons oil. Remove chicken from pot and
sauté onions, pepper, garlic, and mushrooms. Add chicken back to
pot with 2 cups water or chicken broth and tomatoes. Add corn,
cover and cook on low heat for 1 hour. Serve over rice.
Servings: 4