Chicken Creole - cooking recipe

Ingredients

1 small chicken, boiled and boned (reserve liquid)
2 tsp. vegetable oil
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1 small clove garlic
3 c. canned whole tomatoes, chopped
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. salt
1/4 to 1/2 tsp. red pepper
1/4 tsp. oregano leaves
2 or 3 bay leaves
cooked rice (hot)

Preparation

In a Dutch oven, boil chicken until done.
Cool and remove chicken from bones.
Reserve liquid.
In a 4-quart saucepan heat oil; add onion, celery, bell pepper and garlic.
Cook, stirring frequently, until vegetables are tender.
Stir in canned tomatoes, 3 cups of reserved chicken broth and remaining ingredients except rice; bring to a boil.
Reduce heat to low and let simmer 30 to 35 minutes.
Remove and discard bay leaves.
Serve over cooked rice.