1 chicken, cut up
1/4 c. butter
1 green pepper, sliced
1 clove garlic
1 tsp. chili powder
3 c. cooked rice
1 tsp. salt
1 chopped onion
1/3 c. diced celery
1 (6 oz.) can tomato paste
1 1/2 c. water

Brown salted chicken in butter. Remove chicken from skillet. Add onion, green pepper, celery, and garlic to skillet and cook until tender. Stir in tomato paste, chili powder, and salt. Return chicken to sauce. Cover and simmer for 30 minutes. Serve over rice.