1 (2 pound) skinless, boneless chicken breast
1/4 cup vegetable oil
1 onion, chopped
1 cup chopped celery
3 carrots, diced
1 (10.75 ounce) can condensed tomato soup
1 cup water
3 tablespoons soy sauce
1 teaspoon mild garlic powder
1 teaspoon dried oregano
1 (10 ounce) can chopped green chile pepper
1 (10 ounce) can crushed pineapple with juice
1 (10 ounce) can tomato paste
1/4 cup vegetable oil
1/4 teaspoon salt
1 teaspoon white sugar
4 eggs
1 pound cubed zucchini or white potatoes
1 (10 ounce) container sour cream
Heat oil in a large skillet over medium heat. Add chicken, and cook about 10 minutes on each side.
Remove chicken from skillet, and mix with vegetable oil, onion, celery, carrots, tomato soup, water, soy sauce, garlic powder, oregano, green chile pepper, pineapple with juice, tomato paste, oil, salt, sugar, and eggs. Simmer 30 minutes, stirring frequently.
While chicken soup mixture is simmering, mix the sour cream and chicken and egg mixture into the soup mixture. Mix well, and pour over chicken. Moisten spoon in vegetable oil and mix well, or spoon it over chicken in skillet. Cover pot, and let simmer 1 hour.
While chicken mixture is simmering, combine chicken and egg mixture with the chicken and egg mixture. Cook and stir about 1 minute, or until chicken is no longer pink and chicken is no longer juices.