Chicken Creole

• 1 (3 lb.) chicken, cut up
• 1 Tbsp. margarine
• 3/4 c. celery, sliced
• 2 medium onions, sliced
• 1 large bell pepper, cut in strips
• 1 (16 oz.) can tomatoes, undrained
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 2 Tbsp. parsley
• 2 chicken bouillon cubes
• 1/4 tsp. pepper
• 3 cloves crushed garlic
• 1 1/2 tsp. basil leaves
• 1/4 tsp. thyme

1. Cut off the skin from the chicken.
2. Brown chicken in margarine. Remove and set aside.
3. Add vegetables to drippings.
4. Saute until vegetables are soft.
5. Stir in tomatoes, water, bouillon and spices. Add chicken.
6. Bring mixture to a boil.
7. Reduce heat, cover and simmer 30 minutes.
8. Uncover and simmer for 30 more minutes.
9. Serve over rice.

chicken, margarine, celery, onions, bell pepper, tomatoes, tomato sauce, water, parsley, chicken bouillon cubes, pepper, garlic, basil, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020675 (may not work)