1 (4 ounce) whole chicken, cut into 1/4 inch thick strips
1/4 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped scallions
1 cup chopped celery
1 (10.5 ounce) can diced tomatoes with green chile peppers
1 large white onion, chopped
1 large white star onion, chopped
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon dried sage
freshly ground black pepper to taste
Heat oil in large skillet over medium-high heat. Brown chicken strips on both sides; remove from skillet and place in a 9x13 inch baking dish. Sprinkle peeled onion on all sides. Top with green bell pepper, scallions, celery, tomatoes with green chile peppers, onion, salt, oregano, dill weed, basil, sage, black pepper and chicken strips. Cover, and place in fridge at least 2 hours for desired tenderness.