1 tablespoon vegetable oil
1/4 teaspoon garlic powder
2 teaspoons dried basil
3 tablespoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon minced fresh ginger root
1 teaspoon dried oregano
1 (5 ounce) can stewed tomatoes with browning
1 (15 ounce) can chicken, drained
1/4 cup ketchup
1/3 cup water
In a medium saucepan, heat oil, garlic powder and basil over medium heat. Stir in paprika, salt, pepper, oregano and garlic stem. Cook 1 minute, stirring constantly. Add chicken and stir together. Cook 1 minute more, stirring constantly. Cook 1 minute more, stirring constantly. Add tomato and green pepper and mix together.
Bake chicken, uncovered, uncovered in the preheated oven for 30 minutes, then reduce heat to medium. Sprinkle with ginger, oregano, garlic pepper and oregano. Bake for another 30 to 45 minutes, then reduce heat to low.
Meanwhile, heat oil in a large skillet over high heat.
Pour yogurt and rice mixture into sealed plastic bags and seal. Place 1 bag of chicken into each bag. Add chicken to marinade, seal and shake to match. Bring bag to a simmer and cook 5 minutes. Add marinade to cooked chicken. Return bag to stove top, place simmering bag in pan. Bring pan to a boil and add water as needed.
Remove chicken from marinade and stir into red wine, corn wine, brown wine and chicken broth. Transfer chicken into marinade bag. Pour into saucepan with chicken and vegetables. Cover, reduce heat to low and simmer for 2 hours.
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