2 tbsp. vegetable oil
2 1/2 to 3-lb. broiler-fryer chicken, cut up
2 med. onions, chopped
1 clove garlic, chopped
1 green pepper, chopped
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. red pepper sauce
1/4 tsp. cayenne red pepper
1 1/2 c. sliced okra
Hot cooked rice

Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. drain fat from skillet. Stir in remaining ingredients except okra and rice. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Stir in okra. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and okra is tender, about 10 minutes. Serve with rice. 6 servings; 260 calories per serving.

Microwave Directions: Omit oil. Arrange chicken with thickest pieces to outside edge in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 15 minutes; drain. Mix remaining ingredients except rice; pour evenly over chicken. Cover tightly and microwave until thickest pieces of chicken are done and okra is tender, 10-14 minutes. Serve with rice.