2 tablespoons olive oil
1 (4 pound) boneless, skinless chicken breast
1/2 cup olive oil
3 tablespoons chicken bouillon granules
4 tablespoons olive oil
4 cloves garlic, minced
1 (6 ounce) can tomato paste
8 ounces tomato juice
1 cup chopped onion
1/2 cup chopped red onion
1 (16 ounce) package frozen cranberry juice concentrate
In a bowl, combine the olive oil, chicken, olive oil, bouillon granules, oil, garlic, chicken bouillon, tomato paste, tomato juice, onion, cranberry juice concentrate and tomato soup base. Mix well and heat in a large skillet or Dutch oven. Cover, and put in the preheated oven 10 minutes or until the chicken is cooked through (no longer pink).
Place chicken and vegetable in a large pot packed with salted water. Cover, and bring to a boil. Reduce heat to low, and simmer for 2 hours, stirring occasionally.