Chicken Creole

This is my very own recipe. I've been perfecting it over the last year and I think I got it to the best it can be. It seems like a lot of ingridients, but it's just a lot of common spices. Warning: This is very spicy! Great for cold days/nights, also great if you've got a cold.

Chicken Creole - Weight Watchers Pointsplus value: 5 per serving.

Cooking Spray
12 ounces of boneless skinless chicken breast cut into small chunks (an average breast is 3 to 4oz)
Salt and Pepper to Taste
2 tablespoons of extra virgin olive oil
1 onion chopped
1 red bell pepper chopped
4 celery ribs chopped
2 handfuls of baby carrots chopped
2 cans of tomato sauce
2 cans of water
2 tablespoons of chili powder
2 tablespoons of cayenne pepper
1 tablespoon of tabasco or any other kind of hot sauce
1 tablespoon of garlic powder
1 tablespoon of oregano
1 tablespoon of season salt
2 cups of uncooked instant white rice

Start by spraying a skillet with cooking spray and adding chicken chunks (Medium-High Heat). Season with Salt & Pepper to taste. Should take about 7 minutes to brown all pieces. Turn off heat and set aside.
Heat 2 tablespoons of extra virgin olive oil in a large pot, over medium-high heat. Add the chopped onions, red bell pepper, celery, and baby carrots. Stir occassionaly until onions are transluscent.
Add 2 cans of tomato sauce and 2 cans of water, bring to a boil. Add all the seasonings, hot sauce, instant rice, and chicken and let it cook for approx 15 minutes.
Yield: About 6 servings. Each serving is approx 2 cups. I haven't measured it exactly but it's two soup ladles.