1 chicken breast, cut into 1/2 inch cubes
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup chopped cooked chicken breast
1 onion, chopped
2 jalapeno peppers, seeded and diced
1 teaspoon salt
1 teaspoon crushed red pepper flakes
For the shrimp: In a large bowl, mix 2 tablespoons garlic powder, 2 tablespoons salt, garlic powder, oregano, broth, olive oil, Worcestershire sauce, vinegar, chicken and onion.
For the salad: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken, onion and jalapen pepper and saute in oil for about 10 minutes.
For the sauce: Pour the chicken mixture into a saucepan with 5 cups water and bring to a boil. Reduce heat to medium and simmer for about 20 minutes, stirring occasionally.
Reduce heat to medium and add tomato puree. Bring to a boil, stirring occasionally, and return to a boil. Boil for 10 minutes and add chicken and onion and bring to a boil. Reduce heat, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Season with salt and pepper and cook for another minute.