1/2 cup olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 tablespoons distilled white vinegar
1 clove garlic, minced
1 1/2 tablespoons snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1 green bell pepper, chopped
3 cups chicken broth
1 lime, sliced into rounds
In a small skillet, heat olive oil over medium heat. Add garlic powder, onion powder, vinegar, garlic clove and parsley. Saute over medium heat for 5 minutes or until thickened. Stir together salt and paprika and rank pepper. Let stand a minute, and pour broth into a small saucepan over medium heat. Bring broth to a rolling boil.
Stir chicken broth into 8 cups chicken broth, stirring constantly. Pour mixture into table-top plastic container or glass dish. Cover and refrigerate overnight.
Meanwhile, heat bell pepper in 4 teaspoons olive oil in skillet over medium heat. Add bell pepper and coconut; boil until crispy. Add lime and return chicken broth to a boil. Reduce heat to medium-low, and stir in chicken broth and bell pepper.
Cover and simmer 5 minutes. Pressure cook chicken for 8 minutes, turning twice. Remove chicken from liquid, and set aside to cool.
Place chicken in a bowl to drizzle with vegetable oil and sprinkle with garlic powder, onion powder and parsley. Place coated chicken in a large bowl, and roll in lemon juice. Arrange other chicken pieces on top of coated chicken.
Bring chicken to a boil, then reduce heat to medium-low, and stir in the marinated cabbage. Boil 1 minute, then add chicken and shrimp and toss. Continue cooking until chicken is cooked through (no longer pink or turning pink in spots), around 8 minutes.
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