2 tablespoons olive oil
8 cloves garlic, minced
1 tablespoon vegetable oil
1 (16 ounce) can diced tomatoes with green chile peppers
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried basil leaves
1 tablespoon dried oregano
2 teaspoons dried basil leaves
2 teaspoons dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried sage
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried basil
1 tablespoon dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
2 teaspoons dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
2 teaspoons dried marjoram
2 tablespoons dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1/8 teaspoon dried basil
3 tablespoons brown sugar
3 tablespoons soy sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chicken bouillon granules
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
In a medium saucepan, combine the olive oil, garlic, chile peppers, paprika, salt, basil, oregano, basil leaves, oregano mixture, marjoram, sage, thyme, sage mixture, marjoram, marjoram, basil, basil leaves, marjoram, basil leaves, marjoram, basil flakes, red pepper flakes. Bring to a boil. Reduce heat to low and simmer, stirring frequently, for 8 to 10 minutes.
Stir the olive oil mixture into the chicken broth. Return chicken to the pot and add wine vinegar, chicken bouillon granules, chicken bouillon, red pepper flakes and salt, and mix thoroughly. Bring to a boil and simmer for 5 minutes.