2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
15 stalks celery, halved
1 (28 ounce) can tomato sauce
1 cup orange juice
4 onions, sliced
2 teaspoons salt
1 teaspoon dried basil
In an immersion metal bowl, heat 1/2 cup oil slowly over steamer tray OR stove. Place onions, garlic, celery, tomatoes, tomato sauce and orange juice in blender bag using a strainer attached to same. Mix thoroughly.
Heat remaining oil in skillet over medium heat; add onions, fry until golden brown. Stir in celery and tomatoes. cook longer and longer stirring constantly until onions are melted. Gradually pour chicken over tomatoes while cooking. Serve with salsa. Garnish with lime wedges, if desired.