2 tablespoons vegetable oil
2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tablespoons flour
5 cups chicken broth
2 teaspoons TABASCO brand Pepper Sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 pound boneless, skinless chicken breast halves
1/4 cup fresh chopped parsley

In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper
and onion about 5 minutes. Add potatoes; cook 5 minutes longer,
stirring occasionally. Stir flour into mixture; cook 1 minute. Add chicken
broth, TABASCO®
brand Pepper Sauce, thyme, allspice and salt. Over high heat, heat to
boiling; reduce heat to low. Cover and simmer 10 minutes.
Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable
mixture in saucepan. Cover and simmer 5 minutes longer until chicken and
potatoes are tender. Stir in chopped parsley.
Makes 6 servings.