2 white onions, halved
2 green bell peppers, halved lengthwise
3 medium tomatoes
1 3/4 cups chicken broth
4 teaspoons salt and pepper to taste
2 cloves garlic, peeled, spread on chicken
4 teaspoons Worcestershire sauce
4 teaspoons dried Italian seasoning
4 teaspoons paprika
1 1/2 teaspoons hot wine
salt and pepper to taste
1 tomato, chopped
2 cups dry bread crumbs
1 vegetable oil
Heat oil in a large skillet over medium heat. Saute onion and peppers in oil for 5 minutes, or until cooked through.
Stir in broth and salt and pepper. Simmer, then add garlic and Worcestershire sauce and simmer for 1 minute. Heating through, removing from heat. Simmer 4 minutes. Add Italian seasoning and paprika and cook until thickened. Season with salt and pepper and return vegetables to saucepan. Add tomato more wine or more broth, if necessary.
Return vegetables to saucepan, add potatoes and stir gently for 5 minutes. Add paprika and hot green sauce. Simmer uncovered 1 hour. Garnish with tomato and breadcrumbs.