2 tablespoons vegetable oil
2 teaspoons garlic powder
1 teaspoon red wine vinegar
1 garlic, peeled and sliced into 2 wedges
1 large onion, diced
1 red bell pepper, chopped
1 medium carrot, diced
1 medium zucchini, thinly sliced
1 medium zucchini, halved
1 medium ripe tomato, diced
1 medium ama...
1 medium banana, sliced
2 cups uncooked rice
4 eggs
1 cup water
2 tablespoons apple cider vinegar
1 clove garlic, crushed
2 teaspoons Japanese tea powder
1 teaspoon paprika
1 1/2 teaspoons dried red chile pepper
6 raw tomatoes, diced
Heat oil in large skillet over medium heat. Saute garlic powder and vinegar until garlic crumbles. Stir in red wine. Cook about 5 minutes stirring constantly. Stir in red onion, red bell pepper, carrots, celery and tomato. Reduce heat to medium; simmer for 35 minutes or until carrots are tender. Stir in rice and cook for about 30 minutes, stirring constantly. Reduce heat to low.
Meanwhile, bring 2 tablespoons of oil to a boil in a large skillet. Add tomatoes and saute oregano for 2 minutes. Pour into a large bowl; pour hot water over tomatoes and toss to coat.
Heat remaining oil in skillet or wok over medium heat; cook and stir onion and garlic about 15 minutes.
Stir chicken and vegetables into chicken/vegetable mixture. Gradually stir in wine, about 5 minutes. Cover, and simmer for about 5 minutes. When chicken is cooked, mix in cannellini beans, soy sauce, tomato juice and vinegar. Then stir in cooked rice and corn. Cover, and simmer for about 5 minutes. Stir in ama...
Remove marinated marinated vegetables from water or vinegar; stir into garlic mixture, tossing until well coated.
Transfer cooked chicken to a 9x13 inch roasting pan, being extra careful not to spill. Pour banana mixture over chicken, topping with tomatoes. Cover, and refrigerate overnight (or at least half an hour).
In the morning, preheat oven broiler or broiler oil to 375 degrees F (190 degrees C).
Bake chicken uncovered about 10 minutes, or until chicken is bone dry. Broil and vegetables along the way; chicken may be dried out by cooking's time.
If you want to use the rice for tacos (kernel over), creamed corn (reserve!), or for taco salad (reserve!), you may freeze the mixture. Place roasted chicken in a large pot of salted boiling water (do not dry) and cook about 7 minutes on each side, until chicken is very crisp and tender.