1/2 cup olive oil
1/2 cup olive oil
1 pound chicken breast meat, cut into pieces
1 cup corned beef
1 teaspoon chicken bouillon granules (optional)
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
3 cloves garlic, minced
1 teaspoon shallots
1 teaspoon paprika
1 teaspoon dried black pepper
1/4 cup chicken broth
1/4 cup chicken bouillon granules (optional)
1 teaspoon chicken bouillon powder
1 teaspoon coarse salt
1 teaspoon liquid smoke flavoring
Heat the olive oil in a large saucepan over medium low heat. Add chicken pieces and stir-fry until no longer pink or a little brown. Drain off grease, place chicken into a nonstick skillet and brown on all sides. Transfer to a large mixing bowl.
Add the corned beef, chicken bouillon, salt, oregano, basil, oregano, garlic, shallots, paprika, black pepper and chicken broth. Mix together and pour mixture over chicken in saucepan.
Stir in the chicken bouillon powder, salt, liquid smoke, chicken broth and bouillon granules. Pour over chicken in saucepan.
Bring 2 inches of water to a boil and stir in the garlic and olive oil. Cover with lid of saucepan and simmer gently for 20 minutes, stirring occasionally.
Stir in the chicken bouillon powder, chicken bouillon, chicken bouillon powder, liquid smoke and chicken broth. Heat slowly, stirring occasionally, for 10 minutes.
Place chicken on foil and brush generously with sauce. Place lid on sauce and heat over low heat for 10 minutes. Remove foil and cut into pieces to serve.