3 tablespoons olive oil
1 large onion, sliced
1 (4 ounce) can whole peeled tomatoes
1 (4 ounce) can chicken broth
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons molasses
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried hot pepper peppers
1/4 teaspoon cumin
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
5 ounces chicken sausage
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
Heat olive oil in a large heavy skillet over medium heat. Add onion and saute gently until translucent. Mix by hand, leaving 1/2 inch of oil in skillet. Add tomatoes and continue sauteing. Add broth, Worcestershire sauce, molasses, crushed red pepper flakes, crushed hot pepper flakes, cumin, salt, oregano, garlic powder and basil; stir together. Season with chicken and transfer to skillet. Cover skillet and simmer over low heat for 20 minutes.
When skillet is heated, remove skillet from heat and stir in chicken. Return skillet to low heat and add sausage. Sprinkle cheese over skillet and cook over medium heat for 5 minutes. Sprinkle over chicken. Cover skillet and simmer over low heat for 5 additional minutes.
Turn the sauce mixture into a slurry, and whisk until smooth. Add chili powder to slurry, stirring until frothy and creamy. Add salt and pepper flakes. Stir well and pour mixture into skillet.
Return skillet to medium high heat. Place chicken over hot coals and turn to coat with sauce. Remove from skillet and let stand until cool. Rotate skillet, spreading chicken on both sides to prevent galling, and deglaze with remaining olive oil. Remove chicken if desired.
Transfer skillet to electric skillet. Cook over medium heat until chicken starts to bubble in. When chicken starts to look opaque, stir both sides of skillet together. Remove from skillet.
Place chicken in skillet and heat through. Remove aluminum lid from skillet. Dispose of leftover meat in plastic bags.