Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until brown. Drain fat from skillet. Add green bell pepper and onions. Mix garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat; cover and simmer 45 minutes or until chicken is tender.