Instructions: For the Chicken: Place chicken in Dutch oven. Add water to cover, onion, bell pepper, celery and bouillon powder (substitutes for salt). Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 20 minutes. Remove chicken. When cool enough to handle, discard skin, remove chicken from bone and cut into bite-size pieces. Set aside.

For Assembly: Heat oil in large skillet over medium heat. Add onion, bell pepper, tomatoes, oregano, garlic powder, pepper and cumin to taste, pickled pepper if using, and bouillon powder to taste for saltiness. Cook uncovered 2 minutes, then cover and cook over low heat 5 minutes. Uncover and cook and stir until dry. Add peas and chicken, mix well and cook until heated through.

This recipe yields 4 servings.

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