In large pot boil chicken in 1 quart water until done, adding more water if needed. Remove and set aside chicken, leave about 4 cups of broth in pot and discard the rest.

Add tomatoes, onion, green pepper, bouillon, black pepper and salt to broth. Simmer till vegetables are tender, place chicken pieces back in the pot and bring broth to a boil and cook about 5 minutes to reheat the chicken.

Mix cornstarch and 1/4 cup of water and gradually add to boiling broth, till it thickens a little. Remove from heat. Great served with the vegetables and sauce spooned over mashed potatoes.
Serves 4 to 6