2 lbs. skinned chicken breasts, legs, thighs
1 can tomato soup plus 1/4 cup water
1 c. sliced onion
2 tsp. chili powder
Crushed red pepper, generous
1/4 c. sliced olives
1 lg. green pepper
Cooked rice

In skillet, brown chicken in olive oil, pour off any excess fat. Add remaining ingredients except olives, green pepper, rice. Cook until chicken is done (covered). 10 minutes before serving add olives, and green pepper. Serve with rice.