4 boneless, skinless chicken breast halves - cut into cubes
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons dried parsley
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried basil
1 cup milk
1/4 teaspoon dried oregano
Place chicken in a large pot or dish, for a total of 8 to 10 pounds.
Place a sheet of aluminum foil over the bottom of the pot or dish so that the water will't splash in. Place 3/4 inch deep dish pie pan on the bottom.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Heat chicken until crisp. Remove from pan, and pour on remaining oil. Cook until browned, stirring once. Remove from pan, and set aside.
Add chicken broth and parsley to skillet. Cook over medium heat, stirring constantly, until light-brown. Stir in flour, sugar, pepper, salt and paprika. Bring to a boil, and cook stirring constantly until thickened. Mix brown sugar, pepper blend, flour mixture, milk, oregano and salt until blended.
Pour chicken mixture into skillet. Stir into flour mixture, and simmer, stirring constantly, for 3 minutes. Pour chicken over chicken mixture.
Cover skillet, and cook over medium heat until thickened. Fold chicken into skillet, then cook until cooked through (no longer pink). Serve chicken over rice.