1 medium onion, diced
1 medium carrot, diced
2 medium yellow squash, diced
2 medium cups mushrooms, sliced
3 black olives, sliced
1 white onion, diced
1 tablespoon poultry spice powder
1/2 teaspoon salt
1 red bell pepper, diced
1 cup olive oil
2 tablespoons tomato paste
1 (4 ounce) can garbanzo beans for garnish
1 bay leaf
In a medium bowl, mix onion, carrot, carrot black, yellow pepper, garlic powder, salt and pepper powder. Stir in shiitake mushrooms. Top tomato mixture with juice from green peppers.
Heat olive oil in a medium saucepan over medium-high heat. Saute onions and carrot half way through cooking, until tender. Stir onion mixture into garbanzo bean mix and mix thoroughly; pour over garbanzo bean mixture and toss lightly. Return carrot mixture to pot in same skillet.
Add tomato sauce, olive oil, garlic powder, salt, pepper, pepper/garbanzo bean mixture and crushed tomatoes. Bring mixture to a gentle boil, stirring all together. Reduce heat and bring to a boil, stirring frequently. Boil 45 minutes more, stirring constantly.
Stir red pepper and olive oil into reserved vegetable mixture. Cook 10 minutes, stirring occasionally, or until colors are well blended and flavors are slightly different. Stir garlic powder mixture into garlic mixture; cook just until incorporated.
When garlic semi-softens, stir in cooked chicken breast and saute 5 minutes, stirring occasionally. Place chicken over hot coals to grease. Cool for 5 minutes, then cut back fat. Discard bay leaf.
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