1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves - cubed and sliced
1 (1 pound) loaf white bread
iron skillet with blade
1 onion, chopped
1 2 tablespoons olive oil
HEATED vegetable oil in large skillet or wok
1 (10 ounce) package frozen mixed vegetables, thawed
salt to taste
1 1/4 teaspoons chili powder
1 tablespoon dried rosemary
3 tablespoons tomato paste
1 (6 ounce) can tomato paste with basil
1/2 cup diced onion
4 cubes beef bouillon
freshly ground black pepper to taste
1 cup filtered water