3 lb. chicken or 1 (2 1/2 lb.) chicken breast
2 cans S & W Mexican stewed tomatoes
1 med. onion, chopped
4 cloves garlic, minced
2 tsp. salt
2 bell peppers, chopped

Simmer chicken in a small amount of water. When done, bone and dice the chicken and return to the pot. Add salt and tomatoes. Meanwhile saute garlic, onions and bell peppers in small amount of oil until onion is transparent. Add to chicken mixture. Simmer for 30 minutes. Serve over white or Spanish rice. Serves 8.