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   Ingredients :
2 whole chicken breasts (4 halves), boned, skinless and cut into medium size pieces
2 tablespoons vegetable oil
1 lb 2 oz ( k) tomatoes, peeled, seeded and chopped
9 oz (250 g) mushrooms, cleaned
10 oz (300 g) broccoli, cut into small florets
1 tablespoon Worcestershire sauce
cup red wine
2 tablespoons tomato paste
teaspoon Tabasco
cup chicken bouillon
Ground cumin


Heat oil in a wok or a large skillet. Season chicken pieces with salt and pepper and fry in batches until browned all over. Remove from the skillet and place over paper towel.

Return chicken to the wok or skillet and add tomatoes, Worcestershire sauce, red wine, tomato paste, Tabasco, chicken bouillon, salt pepper and ground cumin. Bring to a boil, cover wok or skillet and lower heat. Cook, stirring occasionally until chicken is cooked and sauce has thickened slightly. Remove lid and add mushrooms, broccoli florets and cook, uncovered, five minutes more.

Serve with cooked white rice or with potatoes.

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        4 servings
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