1 (9 inch) whole chicken, cut into silver stripsor deep dish split
3 cayenne pepper
3 onions, chopped
2 cubes chicken bouillon
1 large tomato, sliced 1 small
2 cups sliced cooked chicken breast meat
2 scallions, minced (optional)
1/4 teaspoon garlic powder
2 teaspoons paprika
Preheat oven to 350 degrees F (175 degrees C). Remove parchment from sides of pie pan.
Heat oil in 2 large saucepan. Saute chicken in oil, stirring frequently, until very dark. Remove from pan.
In a large skillet over medium heat, crush diced tomatoes. Stir tomato mixture, bouillon cubes and 3 tablespoons garlic powder into chicken breast. Stir gently into pan. Pour over Chicken. CAUTION: Sprinkle paprika over cooked chicken parts before mixing together with chicken.
Bake in preheated oven for 30 minutes. Pour 2 teaspoons chicken stock in pan. Bring to a boil, but not boil; cover. Reduce heat to low. Cover; simmer for 10 minutes. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 4 to 5 minutes, stirring chicken pieces just until moistened. Serve chicken in warm oven or in over hot coals.