Chicken and Salsa

From Melanie Feltman - April 2005 - a recipe that Grandpa Feltman makes .

1 whole chicken or 2 large breasts, cooked & diced. (it looks really neat if the meat is ripped apart rather than in nice cubes)

1 green pepper, diced in 1" parts
1 Sweet Vidalia Onion, 1" slices
Sauté above in 3 tablespoons butter/margarine until soft & translucent.
Chicken pieces
1-28oz. can diced tomatoes with juice
1 chicken bouillon cube
1/2 cup water
1/4 teaspoon ground red pepper
1/4 teaspoon  black pepper
1/2 teaspoon salt (or to taste)
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 Tablespoon olive oil (optional - I don't know if that helped any)
Simmer above until seasonings are well 'married'.
Serve over white rice.  Makes 4 servings.
I looked on a Salsa jar and they listed the Vinegar & lemon juice, so it may help,  but might be ok eliminated. No garlic is used. I boil my chicken in a pot of water with Onion powder (or Onion salt) & Poultry Seasoning to help add flavor.