2 skinless, boneless chicken breast halves
1 (14 ounce) can diced tomatoes with green chile peppers
1 gallon vegetable oil for frying
1 cup chopped cooked chicken
2 cups water
1 cup dry olive oil
3/4 cup chili seasoning
1 cup chopped fresh parsley
1/2 cup chopped shallots
1 cup chopped green onions
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1 (24 ounce) can chicken broth
1 teaspoon chicken bouillon granules
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
Place chicken in a 10x15 inch roasting pan. Heat oil in a large saucepan over medium-high heat.
Layer diced tomatoes with chile peppers, green chile peppers, olive oil and chicken. Pour or scoop the water over all. Bring chicken to a boil. Pour chicken mixture over tomatoes. Pour chicken mixture over vegetables and tomato mixture. Season with chili seasoning mix, parsley, shallots, green onions, celery, parsley mixture, Worcestershire sauce and chicken broth.
Fry uncovered chicken in hot oil until golden brown, about 1/2 to 1 minute. Drain on paper towels.
When chicken is golden brown, dip inside foil. Place inside foil and seal foil. Dust evenly with brown sugar. Heat chicken in oil and heat through on your oil flame. Fry lightly on both sides. Spoon sauce over chicken while chicken is hot.
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