Chicken with gumbo sauce

 2 cups cooked chicken

1/2 cup green pepper, chopped

1/4 cup grated onion

2.5 T butter

1 c chicken stock

1 t worcestershire sauce

Flour

1 T tomato sauce

1 tin tomatoes (450 g)

1 bay leaf

Salt, pepper, basil

2 t sugar

1 T parsley

Fry onion and capsicum in butter until soft. Mix stock, worcestershire sauce, tomato sauce and tomatoes and press through sieve or mix in nutribullet. Add bay leaf, add to onions and cook for 15 minutes. Add rest of ingredients except chicken. If it is too thin, add flour mixed with water and allow to thicken.

Add chicken last and heat until warm. Serve with rice.