1/4 cup cooked chicken meat
1 tablespoon paprika
1 teaspoon white sugar
1 teaspoon paprika
2 tablespoons orange juice
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon vegetable oil
Place chicken in a large resealable plastic bag; place the egg, chicken, paprika, sugar, paprika and orange juice in the bag. Seal the bags close.
Heat olive oil in a skillet over medium heat. Fry chicken in oil until golden brown, about 5 minutes; remove from pan. Tear chicken parts to pieces and place in the pan with the sauce, which shall be hot. Place pan in the freezer for 5 hours, turning once.
During the last hour of chilling vegetables, bring chicken pieces to a boil. Remove breasts of chicken and place them in the pan. Cover and chill 4 hours.
In the last hour of chilling chicken, remove chicken parts; place in the pan with sauce. Place lid on pan so that chicken is heated. Heat oil in skillet over medium heat. Fry chicken until oil is hot and juices are clear, about 20 minutes. Remove chicken with a slotted spoon and brown on both sides. Drain on paper towels.
Lightly onion and orange sauce is poured from a 1-quart saucepan to a slow-cooker or large saucepan. Cover and cook over medium heat for 3 hours. Stir chicken parts and vegetables to coat and serve.