Instructions: Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2 inch deep. Add green pepper, onion and pimientos; cook until almost tender.

Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture.

Top with orange slices and parsley. Sprinkle with salt and pepper. Cover and cook over low heat about 1 hour, or until chicken is tender, adding additional liquid if necessary. Add yams; heat to serving temperature.

Garnish with water cress.

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