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Finger-Lickin' Fricassee

1 (3-pound) chicken
1/2 cup flour
1/2 cup shortening
1 onion, sliced
1 green bell pepper, chopped
2 cloves garlic
4 tablespoons catsup
1 1/2 cups water
1 teaspoon Gebhardt Chili Powder
2 teaspoons salt
4 tablespoons raisins (optional)
8 ripe olives, chopped (optional)

Cut chicken into serving pieces. Dip into flour, then brown in hot shortening. Remove to a larger pan.

Fry onion, green pepper and garlic until brown in remaining hot shortening; add catsup, water, Gebhardt Chili Powder; boil 5 minutes. Pour over chicken. Salt, adding water as needed; cover, allow to simmer until chicken is tender; about 1 1/2 hours. Add raisins and ripe olives 15 minutes before serving.

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