Chicken Creole

• 1 small chicken, boiled and boned (reserve liquid)
• 2 tsp. vegetable oil
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 1/4 c. chopped green pepper
• 1 small clove garlic
• 3 c. canned whole tomatoes, chopped
• 1 Tbsp. tomato paste
• 1 Tbsp. Worcestershire sauce
• 2 tsp. chili powder
• 1 tsp. salt
• 1/4 to 1/2 tsp. red pepper
• 1/4 tsp. oregano leaves
• 2 or 3 bay leaves
• cooked rice (hot)

1. In a Dutch oven, boil chicken until done.
2. Cool and remove chicken from bones.
3. Reserve liquid.
4. In a 4-quart saucepan heat oil; add onion, celery, bell pepper and garlic.
5. Cook, stirring frequently, until vegetables are tender.
6. Stir in canned tomatoes, 3 cups of reserved chicken broth and remaining ingredients except rice; bring to a boil.
7. Reduce heat to low and let simmer 30 to 35 minutes.
8. Remove and discard bay leaves.
9. Serve over cooked rice.

chicken, vegetable oil, onion, celery, green pepper, clove garlic, tomatoes, tomato paste, worcestershire sauce, chili powder, salt, red pepper, oregano leaves, bay leaves, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352352 (may not work)