Categories: Poultry, Soups/stews, Mexican 
      Yield: 6 servings 
  
      1    Chicken, cut up                     6 oz Can tomato sauce 
      1 lg Onion, diced                      3/4 c  White wine 
      2    Cloves garlic, minced               3    To 4 carrots, sliced 
      2    Stalks celery, sliced                    Salt and pepper to taste 
    1/2    Green pepper, diced                 3    To 4 potatoes, diced 
  
  Place chicken pieces in pot and cover with water.  Add onion, garlic, 
  celery, green pepper, tomato sauce, white wine and carrots.  Boil until 
  chicken is tender.  Remove chicken; debone chicken and cut into chunks, 
  discarding skin and bones.  Return cut-up chicken to pot. 
   
  Add potatoes and salt and pepper to taste and cook until potatoes are 
  tender.  Serve with garlic bread. 
   
  From:  San Antonio Express-News, 4/08/92 Posted by: Karin Brewer, Cooking 
  Echo, 6/92