1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves - cubed and sliced
1 (1 pound) loaf white bread
iron skillet with blade
1 onion, chopped
1 2 tablespoons olive oil
HEATED vegetable oil in large skillet or wok
1 (10 ounce) package frozen mixed vegetables, thawed
salt to taste
1 1/4 teaspoons chili powder
1 tablespoon dried rosemary
3 tablespoons tomato paste
1 (6 ounce) can tomato paste with basil
1/2 cup diced onion
4 cubes beef bouillon
freshly ground black pepper to taste
1 cup filtered water
Bring 2 tablespoons oil in heavy skillet. Turn chicken into pan, ensuring that skinned; gently fry therein in oil oil for 10 to 12 minutes per side or until done. Drain on paper towels.
Heat skillet over medium canister heat. Add ingredients and gently fry evenly minute later until chicken is no longer pink. Reduce skillet to medium heat and add onions and spices. Stir chicken into the skillet, stirring often, for 5 minutes. (Be careful of hot oil--you must be careful of the grease!) Add tomato paste, tomato paste, basil and diced onion. Cook for 4 minutes, and stir in tomatoes and parsley. Return chicken to heat. (Note: This is done only slightly before removing from pan--more steaming will be required!) Pour "meat and vegetable soup" into cooker, then stir in peppers, salt, chili powder, rosemary and tomato paste. Cook for 10 to 15 minutes, stirring occasionally, until chicken is tender, chicken juices run clear, and juices from vegetables are thickened. (See Note on Filling Recipe.) Serve hot from the microwave.