Heat vegetable oil in large fry pan. In plastic bag or bowl, put enough flour to coatchicken, add salt and pepper to taste.
Dredge each piece of chicken in the flour mixture and put into hot oil, not smoking, and cook fast until chicken is brown, not done all the way through, uncovered. Turn chicken, to brown on both sides.
In large dutch oven or cooking pot, add the olive oil and minced garlic. Then add a layer of chicken and then a layer of green bell pepper and onion, repeat until all chicken and vegetables are used.
Over the vegetables and the chicken, pour the crushed or diced tomatoes, and the tomato sauce. Cover and cook about 1 1/2 to 2 hours slowly, until meat falls off the bone.
This may be served over rice or potatoes.
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