Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea BROILER-FRYERS, CUTUP
2 tb BUTTER
2 tb VEGETABLE OIL
2 ea MEDIUM ONIONS, CHOPPED
1 1/2 ts POULTRY SEASONING
4 tb SOY SAUCE
6 tb TOMATO PUR'EE
2 tb CHILI POWDER
1 c MEDIUM DRY SHERRY

IN SEASONED FLOUR, DREDGE CHICKEN PIECES IN CASSEROLE. BROWN CHICKEN
IN HEATED BUTTER AND OIL. COMBINE REMAINING INGREDIENTS, STIRRING TO
MIX WELL. YOU MAY PREPARE IN ADVANCE TO THIS POINT AND STORE IN
REFRIGERATE. INCREASE BAKING TIME. OVER CONTENTS OF CASSEROLE, POUR
LIQUID MIXTURE. COVER AND BAKE AT 350 DEG F FOR 1 HOUR OR UNTIL
CHICKEN IS TENDER. SERVE WITH RICE AND OR CORN BREAD. MAKES 4
SERVINGS.

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