1 1/2 cups water
1 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
3 teaspoons lemon pepper
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried basil
2 teaspoons dried basil
1 teaspoon dry garum
salt and pepper to taste
1 pound cooked, skinless, boneless chicken breast meat
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
1 cup sliced mushrooms
2 tablespoons olive oil
1 tablespoon brown sugar
2 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon dried rosemary
1/3 cup chopped fresh cilantro
2 teaspoons chopped fresh parsley
In a large saucepan, bring water and vegetable oil to a boil. Reduce heat, and simmer for 3 minutes. Add Worcestershire sauce; simmer for 2 minutes. Add garlic powder, lemon pepper, paprika, sage, basil, basil, garlic salt, salt, pepper, chicken, onion, celery, bell pepper, mushrooms, olive oil, brown sugar, white sugar, salt, rosemary, cilantro and parsley. Mix well and reduce heat to medium-low. Cover, and simmer about 30 minutes, stirring occasionally.