1 broiling/frying chicken (about 3 lbs.), cut into serving pieces
1 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. butter
1 tbsp. vegetable oil
1/2 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped pimiento-stuffed olives
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/2 c. milk
1 tsp. minced fresh parsley
1/4 tsp. celery salt
1/4 tsp. sugar
1/4 tsp. dried thyme leaves
1/2 bay leaf, crushed
Hot cooked rice

Sprinkle chicken with salt and cayenne pepper. Heat butter and oil in large skillet over medium heat. Add chicken; cook until golden, 7-8 minutes. Turn chicken over; add green pepper, onion, olives and garlic. Cook until onion is soft, about 5 minutes.

Mix tomato sauce, milk, parsley, celery salt, sugar, thyme and bay leaf; pour over chicken. Reduce heat; cover and cook until tender, about 40 minutes. Place rice on serving platter; arrange chicken over rice. Spoon tomato mixture over chicken. Serve hot. Makes 4 servings.