2 tbsp. butter
3 to 3 1/2 lb. ready-to-cook broiler-fryer, cut in serving pieces
1 c. sliced onion
2 cloves garlic, crushed
2 tbsp. flour
1 (1 lb.) can tomatoes, undrained
1 tsp. dried thyme leaves
2 tsp. chopped parsley
2 bay leaves
1 1/2 tsp. salt
1/4 tsp. Tabasco
3 c. chopped green pepper
Steamed Rice (below)

In hot butter in large skillet, saute chicken until golden brown. Remove pieces as they brown. Add onion and garlic to drippings and saute until soft, about 5 minutes. Blend in flour until smooth. Remove from heat.

Stir in tomatoes, thyme, parsley, bay leaves, salt, and Tabasco. Add browned chicken pieces. Cook over low heat, covered but stirring occasionally, 15 minutes.

Add green pepper. Cook over low heat, covered, 30 minutes longer, or until chicken is tender. Serve with Steamed Rice. Makes 4 servings.

STEAMED RICE:

1 c. raw, converted white rice
2 1/3 c. cold water
1 tsp. salt
2 tbsp. butter or 1 tbsp. peanut oil

In heavy 3-quart saucepan with lid, combine rice, water and salt. Bring to boiling; reduce heat to very low. Fold kitchen towel in quarters; place over pan. Cover with heavy lid. Cook 25-30 minutes (rice should be tender and water absorbed). Add butter; stir with fork. Turn into heated serving dish. Makes 4-6 servings.