2 tablespoons vegetable oil
1/3 cup chopped onion
1/3 cup chopped celery
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, peeled and diced
1/4 cup balsamic vinegar
1 1/2 tablespoons white sugar
1 cup dry ketchup, divided
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon dried oregano
2 1/2 teaspoons dried basil
1/4 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon salt
1 dash ground nutmeg
1/8 teaspoon dried carrot
1 cup melted butter
2 tablespoons butter
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
8 (4 ounce) fillets chicken, cut into 1 inch cubes
1 (10 ounce) can cannellini beans, drained
Heat oil in large skillet over medium heat. Brown onion in oil until translucent; remove from skillet. Stir in celery, carrots, cumin, and potatoes. In a separate medium skillet, add vinegar and sugar. Bring to a boil over medium heat. Stir in ketchup, soy sauce, ginger, salt, oregano, basil, and pepper. Adjust throughout.
Reduce heat to low. Cover skillet with lid, and place over medium heat until boiling. Heat to medium-high; add water and vegetable oil. Bring to a boil. Reduce heat to medium-low; cover, reduce heat, and simmer for 5 to 7 minutes.
When done, stir in rice and noodles, simmering sauce, and pepper. Stir in butter, salt, pepper, and garlic powder. Simmer and stir for 5 minutes. Strain mixture through fine sieve into one large mixing bowl.
Return chicken to skillet; stir in butter mixture. Add rice, stir, and Saute for only 2 minutes. Remove chicken and discard skins and bones.
Return empty soup bowl or metal spoon to pan and drizzle with vegetable oil, stirring constantly. Simmer, stirring, for 5 minutes, or until chicken is tender and just cooked through.
Stir in cannellini beans with chicken stock and brown sugar and stir until well combined. Return chicken to pan; cover and simmer for 10 minutes.
Heat remaining tablespoon of oil in skillet over medium heat. Saute chicken in oil until cooked through and juices run clear. Add chicken stock and cook 10 minutes, turning frequently, until chicken is chicken.