1 cup soy sauce
2 tablespoons chili powder
3 pounds fresh, diced chicken breast meat - cubed
2 (14.5 ounce) cans peeled and diced tomatoes
2 (15 ounce) cans chicken broth
1 (12 fluid ounce) can wine
1/4 cup ground cayenne pepper
1 cup white wine
garlic powder to taste
salt to taste
ground black pepper to taste
2 tablespoons margarine
1 cup heavy cream
1/2 cup beef broth
1 cup dry bread crumbs
In a large, resealable plastic bag, combine soy sauce, chili powder, and chicken. Seal, and mix until well blended. Pat meat mixture evenly into large baking tray.
Season with salt, pepper, garlic powder, cayenne pepper, white wine, and cream.
In a large pot over medium heat, bring the broth to a boil. Reduce heat, and simmer for less than 10 minutes. Mix in breadcrumbs, beef broth, and wine. Simmer for 3 to 5 minutes. Add more broth, if necessary, to achieve desired heat. Cook for a few more minutes, then stir in the cooked chicken mixture. Cook for more time, until the meat is evenly browned.