1 (3 lb.) chicken, cut up into pieces
1/4 c. cooking oil
1 clove garlic, minced
1/2 c. chopped onion
1 green pepper, chopped
3 tomatoes, diced, may use can tomatoes
2 c. chicken broth
1 c. uncooked rice
1/2 tsp. cayenne pepper
2 tsp. salt

In a heavy skillet or dutch oven, heat the oil and brown the chicken, remove. Add onion, garlic and green pepper and salt until golden. Return chicken to skillet, add tomatoes and broth and bring to boil. Stir in the rice, cayenne pepper and salt. Cover and simmer over low heat until chicken and rice are tender and liquid is absorbed, about 30 to 40 minutes.