1/4 c. flour
1 tsp. salt
Chicken, cut in 8 pieces
1/4 c. vegetable oil
1 1/2 c. onion
1 c. celery
1 c. green onions
3 cloves garlic (mashed)
1 qt. chicken broth
16 oz. can crushed tomatoes
Bay leaf
1 tsp. Tabasco
1 green pepper
3 c. rice

Flour and salt in a plastic or paper bag, coat chicken. Heat oil, brown chicken and remove and reserve. Add onion, celery, green onion and garlic. Saute 5 minutes.

Return chicken to pot - stir in chicken broth, tomatoes in juice, bay leaf and Tabasco. Bring to boil, simmer 55 minutes, uncovered. Serve on rice.