Chicken Creole

1. 450g (1 lb) cooked chicken meat, 1 large onion, seeded and diced
2. 2 celery sticks, diced, 40g (1= oz) butter
3. 100g (4 oz) mushrooms, chopped, = – 1 tsp chili powder
4. 397g (14 oz) can chopped tomatoes, 1 bay leaf
5. Salt to taste, 1 tsp Worcestershire sauce
6. Chopped fresh parsley, to garnish boiled rice, to serve

Discard any skin from chicken. Dice meat and put to one side. Saute onion, green pepper and celery in butter until soft, but not browned. Add mushrooms and chili powder and saute for 3 minutes. Add chicken, tomatoes, bay leaf, salt and Worcestershire sauce. Simmer, uncovered, for 10 minutes. Discard bay leaf. Add chicken to mixture and heat through. Sprinkle with chopped parsley and serve with boiled rice.