1 pound skinless, boneless chicken breast halves
1 (16 ounce) can tomato paste
2 (16 ounce) cans chicken broth
2 tablespoons hot pepper sauce
4 tablespoons soy sauce
1 teaspoon garlic powder
1 cup potatoes
2 tablespoons brown sugar
1 tablespoon white sugar
2 thin sliced onions
2 tomatoes, chopped
2 teaspoons well-chosen hot pepper
Preheat oven to 250 degrees F (120 degrees C).
Place chicken breasts in a large pot, and heat to warm.
Pour tomato paste into a small saucepan, and mix in chicken broth, hot pepper sauce, garlic powder, and potatoes.
In a large bowl, mix together the brown sugar, white sugar, onions, tomato, and hot pepper. Pour mixture into pot completely, and stir just enough to coat.
Place chicken breasts in the pot. Cook over medium heat about 30 minutes, until no longer pink and juices run clear. Cool 10 minutes, and peel, leaving skin on. Arrange chicken in pliable plates, and place in the pot.
In a medium saucepan, heat oil over medium heat. Brown chicken breasts and brown the inside of each breast.
Add brown sugar and white sugar to