8 cubes chicken bouillon
1 cup olive oil
1 (10 ounce) can Italian-style diced tomatoes
1 medium red onion, chopped
2 medium carrots, peeled and sliced
2 medium white onions, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon crushed red pepper
2 teaspoons paprika
1 (14.5 ounce) can whole peeled tomatoes, with liquid
8 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) can tomato paste
1 avocado - julienned
1/2 cup chopped green onions
Place bouillon cubes in large bowl. Mix olive oil, tomatoes, onion, carrots, and white onions; pour into large bowl. Stir in garlic, oregano, salt, basil, crushed red pepper, paprika, tomato paste, avocado, mushrooms, tomatoes, and mushrooms. Pour mixture over chicken, toss well. Repeat with remaining ingredients. Using a 2 quart or larger serving dish, layer chicken over all. Cover with sauce.
Arrange chicken on prepared baking sheet. Brush remaining sauce with vegetable oil to form a tortilla shape. Brush with enough of the bouillon cubes to coat. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until chicken is no longer pink. Remove from baking sheet and cool on wire rack. Slice cooked chicken into bite size pieces and serve.