2 boneless, skinless chicken thighs
4 slices bacon
1 cup water
1 cup whole peeled tomatoes
1 cup chopped green bell pepper
1 cup reduced fat hot pepper sauce
1/4 cup cornstarch
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
Fry chicken breasts in water heated to boiling in a large skillet over medium heat. Reduce heat, cover and simmer 15 minutes, or until chicken is no longer pink. Drain and place in a large bowl.
Remove chicken from water and discard juices and carcass; discard skin, oil and vinegar. Divide chicken into four pieces and place in a large stock pot. Add bacon; cook over medium heat, stirring frequently, for 30 minutes. Add tomatoes, green pepper, hot pepper sauce and cornstarch. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
Remove chicken from broth and discard grease. Mix remaining ingredients in large stock pot: Worcestershire sauce, olives, bacon and meat fat. Bring to a boil, reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Add roasted potatoes, carrots and onions; simmer for 2 minutes.
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