4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/4 teaspoon white sugar
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
Heat oil in a large skillet or wok over medium heat. Add chicken, stirring to break up pieces; pierce with a fork. Cook, turning often, for 10 to 12 minutes, stirring to break up pieces.
Meanwhile, mixture is heated in microwave oven until chicken is no longer pink and juices run clear, about 10 minutes. Drain with slotted spoon, reserving 1 cup oil.
Remove chicken from pan and place in 2 large slow cooker dishes. Place chili sauce over chicken and cook for 10 minutes. Bring to a boil and reduce heat to low 2 to 4 minutes. Add chicken meat and stir to keep meat moist. Repeat with remaining ingredients and stir all together, without stirring or touching. Cook on medium pressure for 4 hours.
Meanwhile, heat rice in large skillet over medium heat. Add water and cornflour and cook for 4 minutes; remove lid from rice. Cover and simmer for about 15 minutes. Reduce heat to medium-low and stir in sauce.
Enchilade chicken with sauce, cornflour mixture, celery salt, bouillon powder and salt. Place in microwave oven for 2 hours.
Stir rice into chicken mixture and stir vigorously until heated through, about 15 minutes. Remove chicken; set aside. Heat olive oil in a large skillet over medium heat. Add chicken mixture and cook, stirring, until heated through, about 15 minutes.
Heat mayonnaise in a medium bowl over low heat. Add chicken mixture and 1 cup brown sugar. Continue stirring for 2 to 3 minutes.
Remove chicken from sauce mixture and stir in sour cream, cooking for 1 minute or so. Break up chicken pieces and slightly spoon mixture into broth mixture, stirring to make a smooth batter.
Reduce heat to medium-low, and add cornflour mixture. Mix well, and stir in remaining 1/3 cup brown sugar.
Cover, reduce temperature to low and simmer just to one inch above medium heat.