1 (2-2 1/2 lb.) broiler-fryer, cut into serving pieces, skin removed
Salt & black pepper
2 tbsp. butter
1 lg. onion, chopped
1 c. celery, cut in 1" pieces
1 c. carrots, cut in 2" pieces
1/2 lg. green pepper, cut in 1" pieces
1 (16 oz.) can tomatoes
1 clove garlic, crushed
1/2 tsp. thyme
2 tsp. salt
Dash cayenne pepper
1 bay leaf
1 1/2 tbsp. cornstarch
3 c. hot cooked rice

Season chicken pieces with salt and pepper. Brown on all sides in butter. Add onion, celery, carrots, green pepper, tomatoes and seasonings. Bring to a boil, cover and simmer for 30 to 40 minutes until chicken is tender. Blend a little water into the cornstarch. Stir into chicken vegetable mixture. Cook about 2 minutes longer. Remove bay leaf. Serve over bed of fluffy rice. Makes 6 servings.