Creole Chicken and Zucchini

Description
Makes 4 servings.

Ingredients

 * Vegetable cooking spray
 * 4 chicken quarters
 * 1 medium onion, chopped
 * 1/4 cup chopped green bell pepper
 * 2 16-ounce cans stewed tomatoes, undrained
 * 1 pound zucchini, chopped (about 3 medium)
 * 1/4 cup sherry wine
 * 1 bay leaf
 * 1 teaspoon celery salt
 * 1/2 teaspoon ground black pepper
 * 1/2 teaspoon curry powder
 * 1/4 teaspoon dried basil
 * 4 cups hot cooked rice

Directions
Heat large Dutch oven coated with cooking spray over medium-high heat until hot. Add chicken. Cook about 10 minutes or until brown, turning occasionally. Remove chicken from pan; spoon off fat.

Add onion and green pepper to pan; cook 5 minutes or until onion is tender. Stir in tomatoes and juice, zucchini, sherry, bay leaf, celery salt, black pepper, curry and basil. Arrange chicken over tomato mixture; cover and simmer over medium-low heat 30 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove bay leaf. Serve over hot rice.