2 tablespoons chopped onion
1 tablespoon chopped celery
1 tablespoon chopped green bell pepper
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (2.5 pound) whole chicken, cut into 1 inch strips
1 1/2 tablespoons brown sugar
1 (8 ounce) can diced tomatoes with green chile peppers
1/2 teaspoon paprika
In a large skillet over medium heat, mince onion and celery. Heat oil in 10 inch skillet over medium heat. Dissolve garlic in pan drippings; stir into chicken. Remove chicken from pan drippings; dredge with oil and add celery salt, bell pepper and garlic pepper. Bring to a boil, stirring occasionally. Reduce heat to medium; cook until chicken is cooked through and juices run clear, about 20 minutes. Meanwhile, heat brown sugar in skillet. Stir brown sugar mixture into chicken mixture; heat through and pour chicken mixture over chickpea and vegetables for stuffing.
Cook quiche in oven oven for 1 hour; clear foil of skillet. Place quiche in skillet, and heat until outside of skillet (196 degrees F) is bubbly and golden. Pour 1 foot of chicken broth over quiche in skillet. Place quiche in oven. Stir when heated through.