1 teaspoon vegetable oil
2 cups water
2 tablespoons all-purpose flour
8 large onions, chopped
1 pound skinless, boneless chicken breast meat - cubed
1/3 cup olive oil
1 small green bell pepper, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
Combine oil, water, and flour in a large pot over medium-high heat. Place chicken in stock pot, cover, and keep pot stock or pot half full. Simmer on the stovetop for 10 to 15 minutes, or until tender.
Meanwhile, heat the oil in a large skillet over medium heat. Cook chicken in oil until golden brown, then stir in large bouillon cube and green bell pepper; stir for 3 to 4 minutes. Add garlic powder to grease the skillet , and saute 1 minute.
Heat oil to medium, then add chopped garlic and mission, and stir together into pot. Simmer for 2 hours.