1 cup dry cocktail sauce
1/4 cup water
2/3 cup brown sugar
1/4 cup shortening
1/2 teaspoon salt
4 tablespoons distilled white vinegar
1 tablespoon paprika
1 tablespoon ground black pepper
1/2 cup shredded onion
1 (8 ounce) can crushed tomatoes
1 1/2 tablespoons chili seasoning
salt to taste
salt and pepper to taste
6 ounces pre-cooked teriyaki chicken meat, trimmed and skinless
1/4 cup white wine
1/2 teaspoon salt
1 tablespoon white sugar
mix together: brown sugar, shortening, salt, and vinegar in a medium saucepan over medium heat; covering, remove from heat and whisk in paprika. Whisk in white vinegar and paprika; whisk thoroughly until all sugar has dissolved. Add onion, tomatoes, chili seasoning, salt and salt and pepper. Pour mixture into a 6x12 inch dish.
Preheat an outdoor grill for high heat and lightly oil grate.
Transfer teriyaki along with sauce to a 9x13 inch baking dish. Combine paprika and hot pepper, cook mixture in hot oil until mixture comes to a boil. Add juice and tomato mixture. Cover with foil and simmer, uncovered, 1 hour. Stir occasionally, so that sauce is not getting too thick.