2 (3 pound) whole chicken, cut into 1/4 inch cubes
2 tablespoons paprika
1 onion, sliced
2 cloves garlic, minced
1 green bell pepper, seeded and cut into 1/2 inch strips
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 cup chopped celery
2 tablespoons chili powder
1/4 cup chili oil
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons dried parsley
1 1 1/2 teaspoons chili oil
1 tablespoon ground allspice
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Place chicken cubes in a large pot and cover with water to prevent sticking. Heat 1/4 cup water to about 105 degrees F (70 degrees C).
Bake chicken cubes in the preheated oven for about 30 minutes, turning every 15 minutes so that they do not brown. Remove bay leaf, cut onions and remove from oven. Heat the oil in a large skillet over medium-high heat, and saute the garlic and basil in the water to loosen (oil will be sticky).
Pour chicken into the pot with the chicken and add their juices and chili powder. Stir together the onion, bell pepper, salt, oregano, celery, chili powder, chili oil and thyme. Sprinkle flour over the meat, add water and stir together.
Heat oil in 1-quart 4 gallon jug or nonstick skillet on low to medium heat, and fry chicken cubes in the hot oil until golden brown. Remove from skillet and drain on paper towels. Discard any hard cooked bits of chicken meat.
In a small bowl, mix chili powder with 1/4 cup chili oil and strain into a small bowl. Stir the chicken into the chili-chili mixture, and cook over medium heat until chicken is cooked through and juices run clear.
Dredge chicken cubes in a bowl of lukewarm water, and place in the top of a greased 9x13 inch baking dish. Pour the chicken over the mushroom layers. Sprinkle with the chili powder, and sprinkle with thyme and parsley. Refrigerate overnight before slicing into bite size pieces.