Ingredients

1 large onion, chopped
1 small green pepper, chopped
1/2 small sweet red pepper, chopped
2 stalks celery, chopped
1clove garlic, minced
2 Tbsp. margarine
2 Tbsp. flour
3 C. chopped, cooked chicken breast
3/4 C. water
3/4 tsp. dry chicken bouillon powder
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. red pepper
dash of hot sauce
2 C. hot cooked parboiled rice
1 Tbsp. chopped fresh parsley

Cooking Instructions

Coat a large skillet with Pam; place over medium heat until hot. Add onion and other vegetables, Saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat for 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer for 2 minutes or until thoroughly heated. Serve over hot, cooked rice. Sprinkle with parsley.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)