1 whole chicken, cut up, or 2 lbs. desired chicken pieces
1 1/2 tbsp. vegetable oil
1 1/2 tbsp. butter
1 med. onion, thinly sliced
2 tsp. Lawry's garlic powder with parsley
2 tsp. Lawry's seasoned salt
1 tsp. Lawry's seasoned pepper
1 (8 oz.) can tomato sauce
1/2 c. red wine, dry
3 med. tomatoes, chopped
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 c. cooked white rice

In a large skillet brown chicken pieces in oil until lightly browned; set aside. In same skillet heat butter, saute onion until tender. Add garlic powder, seasoned salt and seasoned pepper. Return chicken pieces to skillet. Add remaining ingredients except rice. Cover and simmer 30-40 minutes until chicken is thoroughly cooked. Serve on a bed of hot white rice.