1 chicken skinned and disjointed
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomato puree
1 green pepper
1/2 c. oil
1 tsp. red pepper
Salt to season
Black pepper to season

Cut chicken into desirable pieces. Put in a saucepan; pour tablespoon of sauce and tablespoon of puree. Add oil, red pepper, salt, and black pepper. Cut green pepper into small pieces (2 inches long, 1/2 inch thick) and add to the mixture.

Simmer for an hour. See if chicken is done. If not, let it cook more. But if it is done, make sure the mixture is the consistency of the cream of mushroom soup. Serve over rice.