1 1/2 cups chicken broth
1/2 cup water
2 tablespoons vinegar
2 cloves garlic, minced
1 1/2 tablespoons olive oil
1/2 pound diced chicken breast meat
1 (1 pound) chunk fresh tomato
3 cloves garlic, minced
1 (8 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato paste
1 (2 ounce) can minced onion
1/2 teaspoon salt
1 teaspoon dried rosemary
In a medium saucepan over medium heat, bring broth, water and vinegar to a boil. Stir until no longer hot. Cook, stirring, for 5 minutes. Remove pan from heat and place over low heat.
In a large bowl, mix together garlic, olive oil, chicken, tomato, garlic, olive oil, tomatoes, tomato paste, onion, salt and rosemary. Return to a boil and stir until completely blended.
Stir chicken mixture into tomato sauce, stirring to coat chicken and vegetable matter. Reduce heat to medium-low and cook, stirring occasionally