1 (3 to 4 lb.) chicken, cut into eighths
2 tbsp. butter
1/2 c. chopped onions
1 clove garlic, crushed
1 can (8 oz.) tomato sauce
3/4 c. chicken broth
1/2 c. stuffed green olives, drained & sliced
1/4 c. light raisins
1 tbsp. vinegar, white
1/4 tsp. chili powder
1/4 tsp. allspice
1 green pepper, cut into strips

In a large skillet brown chicken in butter; remove chicken to a bowl and set aside. Add onions and garlic to skillet; cook until lightly browned. Stir in tomato sauce, chicken broth, olives, raisins, vinegar, chili powder and allspice. Return chicken to skillet, spoon sauce over chicken. Cover; simmer (cook on low flame) for 30 minutes. Add green pepper; cover and cook for 10 minutes more. Serve over hot rice. Makes 4 servings.

OPTIONS: Dark raisins, bottled garlic or broken stuffed olives will work just as well.