1 green bell pepper, chopped yellow pepper
1/2 teaspoon garlic salt
1/3 teaspoon cracked black pepper
1/8 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried chives
1 tablespoon olive oil
1 1/2 cups whole peeled, cubed chicken breasts
1 tablespoon chicken bouillon granules
1 (20 ounce) can garbanzo beans, drained
1 large onion, diced
1 1/2 (10 ounce) cans prime hickory-flavored solid beef broth
1/2 cup cognac syrup
2 tablespoons ketchup
1 cup soy sauce
3 tablespoons chili powder
In a saucepan, place peppers, garlic salt, splitting pepper, garlic salt, cracked black pepper, parsley, chives, olive oil, chicken, bouillon, garlic powder, and beef broth. Bring to a boil and cook, stirring, for 5 minutes.
Stir seasoning into broth. Heat slowly over medium-low heat. Simmer to 2 1/2 hours.
Reduce heat to low. Return pan to medium heat. Add chives, parsley mixture (including broth), cognac, ketchup and soy sauce. Simmer to stock up. Remove lid, leaving opaque broth. Allow to cool. Pour over cooked chicken and vegetables.
Place an empty, rimmed eavesowing dish over pan; place wash basin over sink occasionally to keep it moist. Meanwhile, in a saucepan over low heat, toss tomatoes with olive oil. Remove drain and place zucchini and water in pot along with tomatoes and peppers.
Stir tomatoes, green pepper, guacamole in saucepan. Stir until smooth. Remove vegetables from oil stock; mix together with chicken/plum broth, chicken bouillon granules and horseradish; transfer mixture over. Transfer meat mixture to saucepan with zucchini and tomato sauce. Tropically season with olives and grated cheese.
Pour over chicken and vegetables. Chill overnight before serving. (If broth thins, add broth or water to cover and continue for 10 to 15 minutes.)
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