2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
8 boneless, skinless chicken breast halves
1/2 cup vinegar
4 (8 ounce) cans diced tomatoes with green chile peppers
1/2 cup chopped onion
4 tablespoons paprika
1 pinch salt
1 small egg
1 cup water
1 1/2 cups tomato paste
1 1/2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine vinegar and 4 cups chicken cubes. Bring to a boil, stirring continuously. When it starts to get hot, add 4 cups chicken cubes and lemon juice. Cover and reduce heat to medium.
In a mixing bowl, combine tomatoes, onion, paprika, salt, eggs, water and tomato paste. Mix with hands to make sure that all ingredients mix.
Stir meat into vinegar mixture and whisk to coat. Rub meat with pepper spray. Reduce heat to medium low and steam meat about 3 to 4 minutes on each side or until warmed through.
In a large bowl, cook the chicken in vegetable oil, turning once with a slotted spoon. Stir in vinegar mixture and tomato sauce and stir until mixed.
Sprinkle chicken with paprika sprinkle with salt and ground black pepper and spoon sauce over chicken.
Bake uncovered in preheated oven for 1 hour, poking chicken with fork as it cooks.