1 whole fryer chicken, cut into pieces and
    dusted with flour (remove skin, if desired)
Oil for frying
1 (14 ounce) can stewed tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup seeded and diced chiles, mild
    or hot, to taste (remove skin, if desired)
2 cups chicken stock
1/2 cup chopped peanuts
3 hardboiled eggs

In a large skillet, fry chicken in oil until golden brown. Place chicken with tomatoes, salt, sweet potato, onion and chiles in a casserole. Pour the chicken stock over the mixture and sprinkle with peanuts. Cover and place in a 355 degree F oven for 1 hour.

To serve, peel and cut eggs in half and arrange on top of chicken.