Simmer chicken for about 15 minutes in garlic, onions, tomato sauce, bay leaf, peppercorns, salt, pepper and water. Add cubed potatoes and pimento. Continue to cook until potatoes are tender, about 10 minutes. Serve with steamed rice.

** I used 5 boneless chicken thighs and a one pint of whole chopped tomatoes as that was all I had. Loved it. Original recipe calls for 1 tablespoon of peppercorns. We had to pick those out. If you wish it more spicy, add more pepper or even a dash of hot sauce.