1 med. onion, chopped
1 clove garlic, minced
1/2 c. celery, finely chopped
1 (8 oz.) can tomato sauce
1/2 c. water
1 bay leaf
1/4 tsp. salt
1/8 tsp. cayenne
2 tbsp. safflower oil
1 green pepper, finely chopped
1 c. cooked chicken, cubed
1 tsp. parsley, chopped
Steamed rice

Combine first 9 ingredients in 4 quart saucepan; bring to a boil. Cover, reduce heat and simmer 45 minutes. Add green pepper and chicken. Cover, simmer 15 minutes. Sprinkle with parsley. Serve over rice.