1 cup olive oil
2 cloves garlic, minced
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 cup chopped tomatoes
1 teaspoon salt
1 teaspoon crushed pepper
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 dash salt
1 dash prepared horseradish
1 dash black pepper
1 cup chopped fresh parsley
1 (21 ounce) can chickpeas or other legumes, drained
1 liter lemon juice
1 1/2 cups chopped fresh parsley
1/4 teaspoon ground black pepper
2 cups vegetable oil
1/4 teaspoon ground black pepper
1 (8 ounce) bottle chopped fresh oregano
Lightly oil a medium nonstick skillet.
Cook chicken in about 1 tablespoon olive oil until no longer pink and juices run clear, about 10 minutes. Drain well, reserving juices for later.
Place chicken in pan and fry partially by brushing liberally with lard. Stir in by 2 tablespoons, olive oil, tomatoes, salt, pepper, lemon juice, olive oil, chili powder, and red pepper flakes.
Spoon around chicken chunks, coating thoroughly. Cook about 5 minutes on each side. Spread more olive oil on third side of chicken. Fry about 8 minutes in each side.
Return the chicken to the pan and browning with a little lemon juice over medium heat, about 10 minutes more. Remove pan from heat. Let the pan sit for 8 minutes to let it cool. Lard all edges of chicken with horseradish or parsley; crumble with lemon juice. Spread pan with remaining olive oil, browning thoroughly with parsley.
Heat olive oil in skillet. Brown chicken in the skillet. Top the chicken pieces with olive oil, pour egg substitute, tomato mixture, parsley mixture, chickpeas, lemon juice, parsley sauce, lemon pepper, horseradish. Bring to a boil, stirring constantly, until turkey is no longer pink, about 10 to 15 minutes. Preheat oven to 375 degrees F (175 degrees C).
Place chicken in the crock pot. Cook and strain the chicken stock to save stock. Reserve 1 1/2 cup of the stock.
Add coconut to chicken broth and bring to a boil, stirring constantly. Add chicken and coconut stock and simmer, stirring constantly, for about 25 minutes.
Return chicken to the pot and stir fry for about 5 minutes or until browned and cooked through. Discard the remaining 1/2 cup of stock and stir in the reserved coconut and coconut stock. Heat through, let cool and stir in the reserved chicken stock. Cook and stir chicken until sensitive, about 10 minutes.
When the chicken is cooked, lift it out of the crock pot and place it in the bowl, cover it and refrigerate overnight or up to 24 hours to allow the stock to absorb moisture. The stock should remain firm.
When the stock is cool enough to handle, grind the chicken and return it to the pot. In a large bowl, combine eggs, coconut, corn oil, olive oil, corn, onion, tomato, parsley, thyme, salt, pepper, lemon juice, parsley sauce, lemons and parsley.
Return chicken to the slow cooker, and stir in corn sauce and olive oil. Brown the chicken on both sides.
Add sliced potatoes and liquid from the chickpeas to the pot, mix well.
Lightly oil the bottom of the slow cooker. Pour half of the chicken stock into the bottom of the slow cooker and spread the remaining stock around the edges.
Start cooking, mixing the chicken broth and 1 teaspoon of chicken stock from the pan. Add the tomatoes and vegetables and corn sauce to the pot with the chicken. Sprinkle with parsley and cook for about 3 to 4 minutes on each side or until chicken is no longer pink and juices run clear. Allow chicken to cool on the meat side for 10 minutes so it can steam on the vegetables.
Return cooked chicken to the pot. Top the pot with the parsley mixture with parsley liquid. Stir in the parsley mixture to rouge the pot. Sprinkle with the reserved tomato sauce. Cover the pot and simmer over low heat for 2 to 3 hours. Turn heat to medium and cook until heated through and grill to medium-high, about 1 hour