1/4 cup olive oil
1 small onion, chopped
1 large carrot, sliced
1 small celery, chopped
1 (10 ounce) can tomato paste
1/4 cup chili powder
1/4 cup distilled white vinegar
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried marjoram
In a medium bowl, mix olive oil, onion, carrot, celery and tomato paste. Season with chili powder, vinegar, oregano, salt, basil and marjoram. Transfer mixture to a large bowl.
Heat oil in large skillet over medium heat. Saute onion, carrot and celery in oil about 5 minutes, stirring frequently.
Saute carrot, celery and tomato paste for 10 minutes, stirring occasionally.
Transfer carrot mixture into the chicken and vegetable broth, stirring well. Stir in chili powder, vinegar, oregano, salt, basil and marjoram.
Chop chicken pieces and serve with dish.