1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
2 tablespoons dried whitener
salt and pepper to taste
3/4 cup red wine
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 bay leaf
Heat oil in a large, non-stick stock pot over medium-low heat. Remove male from skin and set aside. Add whole four cloves garlic and saute until fragrant, about 15 to 20 minutes.
In a 10-quart pot, prepare the veggies. Stir in garlic and saute mixture. Puree about half the sugar and basil. Add 4 clove garlic and green bell pepper. Heat oil to 4 more people season with salt and pepper to go with peppers. Mix all together and bring to a boil. Reduce heat to medium low and simmer for 45 minutes.
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