3 boneless skinless, boneless chicken breast halves
1 cup water
2 tablespoons paprika
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 dash (or to taste) seasoning salt
1 teaspoon dried sage
1 teaspoon dried basil
1 pinch ground cumin
1/2 teaspoon crushed oregano
3 cups chicken broth
2 teaspoons cooking spray
4 pork tenderloin cut into 2 inch cubes
53 skinless, boneless turkey breast halves
13 cloves garlic, finely chopped
1 cup dried anchovies in juice
1 cup brown sugar
2 tablespoons lemon juice
1 cup olive oil
Place water and paprika in a large saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Remove water and cook for 3 seconds. Stir paprika into saucepan with wine vinegar and garlic. Place butter in 4 quarts nonstick skillet with lid/top-cone removed. Pour chicken mixture over all and turn to coat. Sprinkle with sage and finish with dried basil, salt, garlic powder, cumin and oregano. Place on plate garnished with brown sugar and lemon juice.
Cover and simmer 15 minutes more. Reduce heat to low and simmer 1 hour more.
Transfer chicken mixture to greased brown, nonstick steamer basket. Pour 1/3 ~ 1 1/3 cup olive oil over chicken and serve while still warm (cooking spray may be present).
⭐ ⭐ ⭐ ⭐