6 boneless chicken breasts, cubed
1/2 tsp. salt
2 tbsp. cooking oil
1/3 c. chopped green pepper
1 tbsp. curry powder
1 (16 oz.) can tomatoes, cut up
1 tsp. instant chicken bouillon granules
Dash of bottled hot pepper sauce
1/3 c. all-purpose flour
1/8 tsp. pepper
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp. dried thyme, crushed
2 tbsp. snipped parsley
1/2 tsp. sugar
Hot cooked rice

In a plastic or paper bag, combine flour, salt and pepper. Add chicken, a few pieces at a time; shake to coat. In a large skillet, brown chicken in hot oil over medium heat, turning to brown evenly. Remove chicken pieces from skillet; set aside. Add onion, green pepper, garlic, curry powder, and thyme to drippings in skillet. Cook and stir mixture over low heat until onion is tender, scraping pan to loosen brown bits. Stir in the undrained tomatoes, parsley, bouillon granules, sugar and hot pepper sauce.

Return the chicken pieces to skillet, turning to coat with sauce. Cover and simmer about 20 minutes or until the chicken is cooked through. Place hot rice on a serving platter; transfer the chicken to the serving platter on top of the rice. Spoon tomato mixture in skillet over chicken. Makes 6 servings.