1 (2 pound) whole chicken, cut into chunks
2 1/2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2 onions, chopped
1 (16 ounce) can whole peeled tomatoes with juice
1 (4 cup) can chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon distilled white vinegar
1 tablespoon red wine
1 1/2 teaspoons crushed red pepper
1 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
Heat olive oil in a large skillet over medium heat. Place chicken in oil mixture. Cook in skillet until juices come to a full rolling boil, about 5 minutes. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Add chicken stock and browning sauce; heat, for 2 minutes, or until chicken is no longer pink.
Add chicken broth, Worcestershire sauce, soy sauce, brown sugar, vinegar, wine, peppers, rice, tomatoes, chicken, chicken meatballs, Worcestershire sauce, and soy sauce. Bring to a boil; reduce heat to medium-low. Refrigerate chicken meatballs for 1 hour, stirring occasionally, before serving.
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