1 1/4 lb. chicken, skinned
1/2 tsp. garlic salt and paprika
8 oz. onion, chopped
2 medium green peppers, chopped
3/4 tsp. garlic powder
2 c. canned tomatoes
1/2 c. tomato paste
1 tbsp. dehydrated parsley flakes
2 tsp. sugar, Twin, or Splenda
1 tsp. thyme
1 tsp. curry powder
1 tsp. sherry extract
1/4 tsp. pepper
1/2 tsp. season salt
3 pkg. chicken bouillon
1 c. rice

Sprinkle chicken with garlic salt and paprika. Brown over medium heat. Set chicken aside. Add onion, peppers, and garlic powder to skillet. Cook about 4 minutes, or until vegetables begin to wilt. Add next 10 ingredients, stir well. Add chicken, and cook covered about 40 minutes on medium heat, or until chicken is tender. Divide evenly and serve each portion over 1/2 c. rice.

Makes 2 servings.