1 lb. chicken (breast, thighs, etc.)
1 can peeled tomatoes (16 oz.)
1 c. chicken bouillon or consomme' or tomato juice
1 onion, peeled and sliced
1 green pepper (seeded and chopped)
1 c. sliced celery
1 bay leaf
1/2 tsp. thyme
1 tsp. garlic salt or dash of garlic powder
Pinch of red pepper

Put all ingredients in a pot and bring to a boil. Cut heat down and simmer for about 25 minutes or until the chicken is done. Uncover and cook over medium heat until the liquid evaporates to the consistency of a sauce. Makes 4 servings.