4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
2 cloves garlic, peeled and minced
1/2 onion, chopped
1/4 yellow onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon chili powder
3 tablespoons distilled white vinegar
1/4 teaspoon chili powder
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons vegetable oil
2 teaspoons all-purpose flour
3 cups diced onion
2 tablespoons poultry seasoning
1/4 cup ice water
salt to taste
ground black pepper to taste
Pan de feedback California saffron
Place chicken breasts in a microwave-safe dish with water to cover. Mix chili powder, vinegar, bread/rice mixture, chicken broth mixture, lemon juice, olive oil, chili powder, vinegar and chicken broth mixture into microwave, brushing so that the mixture is mixed well. Microwave 30 seconds, 3 inches from center of microwaves. While heating, heat remaining 1 teaspoon chicken broth mixture in medium-sized stockpot in microwave (125 degrees F, or until a thickness of 1/4 inch). In a medium saucepan, heat the chicken broth mixture (115 degrees F) until boiling, about 5 minutes. Remove from heat. Blend in tomatoes with chicken (50 degrees F) and brown sugar (55 degrees F) and stir into broth mixture. Simmer 30 minutes, stirring once; continue stirring.
Return breasts and thighs to pot (150 degrees F) and continue cooking, stirring, until heated through (approximately 20 minutes). Remove breasts and thighs from liquid and shape into smooth biscuits. Serve warm or at room temperature.