2 (4 ounce) cans Italian-style diced tomatoes
3 tablespoons olive oil
2 tablespoons onion salt
1 (4 ounce) can sliced mushrooms, drained
1 (2.5 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
4 cloves garlic, minced
1 tablespoon olive oil
1/4 cup chopped onion
3 tablespoons olive oil
2 tablespoons sweet pickle relish
Place tomatoes in a large pot or Dutch oven over medium high heat. Add olive oil, salt, mushrooms and mushrooms; cook and stir 1 to 2 minutes. Remove mushrooms, and place in a blender container. Add olive oil, onion salt, parsley, thyme, rosemary and garlic; cover. Blend well.
Strain the tomato mixture through a sieve into a large mixing bowl. Mix in olive oil, onion salt, parsley, thyme and rosemary. Confirm that everything is blended well and pour mixture on the chicken, turning to coat.
Place chicken in pot, and add water to cover. Simmer on low heat for 1 hour. Reduce heat to medium. Cover, and simmer for another hour.
Remove chicken from marinade, and place in medium saucepan with water to cover. Stir together tomato mixture, orange juice and vegetable oil. Return chicken to pot. Cook for 2 to 3 minutes, or until chicken is no longer pink. Turn chicken over and place in pot. Simmer for another hour.
Return chicken to the pot, and place on top of tomato mixture, stirring occasionally to prevent sticking. Add shrimp and vegetables, stirring occasionally to prevent sticking.
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