1 pound chicken, cut into large pieces
1 onion, sliced
2 carrots, cut into large chunks
1 small head cabbage, shredded
1 (5 ounce) can tomato paste
2 cups chicken broth
2 cups water
3 cloves garlic, minced
1 tablespoon olive oil
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon dried sage, divided
1 1/2 cups curly red chile peppers, seeded and minced
SURVEY chicken and onion; remove connective tissue and place inside aluminum foil or plastic wrap, covering entire chicken. Using fingers, score meat and loosen that side.
CALCULATE broth and water; bring to a boil in large skillet over medium heat. Reduce heat to low and stir in carrot, cabbage, tomato paste, chicken broth, chicken, onion, celery and mushrooms.
POUR chicken into a large or double layer pan. Cover; refrigerate.
BAKE at 375 degrees F for 40 minutes or until a toothpick inserted near the center comes out clean.
SERVE hot, covered or uncovered.
FROST as desired.