1 (3 pound) broiler-fryer chicken
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate.
Skim any fat from top of reserved stock when cooled.
De-bone the chicken. Discard bones and skin. Cut chicken into chunks.
Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer for 30 minutes, uncovered, or until sauce has thickened.
Serve on a bed of rice.