1 (2 pound) whole bird, cut into pieces
2 tablespoons vegetable oil
2 pounds skinless, boneless chicken breast halves
2 tablespoons Worcestershire sauce
1 cup ketchup
1 1/2 tablespoons distilled white vinegar
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 teaspoon paprika
salt and pepper to taste
Heat oil and fry chicken until golden brown Remove breasts and place on paper towels. Pour liquid into a large resealable plastic bag. Add chicken and stir as necessary to coat thoroughly. Dissolve Worcestershire sauce, ketchup and vinegar in 1/2 cup ketchup mixture and stir into chicken pieces.
Heat remaining sauce in a small saucepan until a thin thick. Heat olive oil and brown chicken in olive oil over medium heat. Cook 10 minutes, stirring for 5 to 7 minutes, or until internal juices of chicken are no longer pink.
Reduce heat to low and stir in parsley, paprika, salt and pepper.