2 tablespoons peanut oil
1 onion, finely chopped
1 red bell pepper, chopped
1 tablespoon garlic powder
2 large green onions, halved
2 tablespoons dried black peppercorn chile pepper
1 cup chicken broth
1/4 cup vegetable oil
2 tablespoons paprika
2 tablespoons chopped fresh parsley
Heat oil in a large skillet over medium heat. Cook onion and red peppers in oil until browned; drain. Stir in garlic powder and green onions, cook 3 minutes more. Stir in chicken broth and vegetable oil. Bring to a boil, then reduce heat. Simmer over low heat 1 hour, stirring occasionally. Add chicken and vegetable mixture. Dredge chicken well, and spoon onto the cooked rice.
Stir herbs and garlic into the skillet and cook 5 minutes more.