1 chicken
1 lb. stewing steak
1 c. vegetable oil
4 med. onions
4 tomatoes
2 c. hot water or chicken stock
1/2 c. peanut butter
4 tbsp. tomato paste
1 tsp. salt
1 lg. green pepper
1/2 tsp. thyme
Black pepper to taste
2 c. med. grain enriched rice
1/2 c. diced celery

Cut chicken into serving pieces. Heat oil in frying pan. Brown chicken and meat in already heated oil. Remove and set aside. Add salt, black pepper and thyme on to chopped onions, green pepper, sliced tomatoes and diced celery. Fry for about 5 minutes. Add chicken and meat on to onion and rest of ingredients.

Mix the peanut butter with tomato paste with water or enough broth to make a paste. Stir into the pot. Simmer over low heat until meat and chicken are tender 20 to 30 minutes. Serve over cooked rice.

VARIATION: Use 1 pound broiled fish, shrimp or lobster instead of chicken and meat. Cut into chunks. Add fish after the whole sauce is prepared and cook about 15 minutes.