1/3 cup olive oil
1 medium onion, sliced
1 green bell pepper, sliced
2 medium onions, sliced
16 small tomatoes, seeded and chopped
16 pimento peppers, seeded and chopped
2 (14 ounce) cans Italian-style diced tomatoes
2 medium carrots, peeled and cut into 1/2-inch rounds
1 cup chopped green onions
4 large green olives, peeled and cored
1/4 cup chopped fresh parsley
2 teaspoons dried basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon paprika
Heat olive oil in a large skillet over medium heat. Saute onion and green pepper until translucent.
Stir olive oil, oil from tomatoes, tomatoes, peppers, and olives. Keep warm, cover, and simmer for 30 minutes.
Gently stir in vinegar, salt, pepper, garlic powder, basil, and garlic powder to taste. Return chicken and vegetables to pan. Spray bottom of pan with nonstick spray, place vegetable mixture over all, and tilt slightly to make a smooth cup. Pour 10 tablespoons of liquid marinara sauce over chicken, stirring to coat.
Pour chicken mixture into pan. Mixture will bubble, and drizzle with remaining marinara sauce. Pour over vegetables. Sprinkle with olives, parsley, basil, and garlic powder. Cover, and refrigerate to chill.