8 skinless chicken breast fillets
2 tbsp. salt
1 tbsp. Accent
9 tbsp. oil
3/4 c. water
2 1/4 tsp. salt
3 med. onions, chopped
3 med. bell peppers, chopped
1 1/2 c. celery, chopped
1 lg. and 1 med. can tomatoes, chopped
3 tsp. thyme
1/2 tsp. cayenne pepper

Cut chicken into 1/2 inch pieces. Place in bowl and cover with water. Add 2 tablespoons salt and 1 tablespoon Accent. Marinate in refrigerator 1 hour. Drain chicken and place in Dutch oven with oil. Cook over medium heat until chicken is done. Remove chicken and place on a plate or in a bowl until later. In Dutch oven, combine water, onions, peppers, and celery. Cook until tender. Add chicken, tomatoes, and spices. Reduce heat and simmer 1 hour. Serve over cooked rice. Serves 8.