This recipe is one that I just made up one day, but it turned out perfectly and my husband and I both fell in love with it.
3 TBS oil
½ C. Purple onions thinly cut
½ red bell pepper thinly cut
1 Maggi cube (or other bouillon cube)
2 cans diced tomatoes (with garlic and olive oil)
Salt to taste
1 TBS cayenne pepper
1 tsp. black pepper
6 pieces Boiled Chicken, in chunks and pieces, and broth
Heat oil in a large pot or wok over medium high heat. Fry onions until soft. Add bell peppers and Maggi. Cook until just beginning to brown and add diced tomatoes, salt, cayenne pepper, and black pepper. Let simmer for 10 minutes, stirring occasionally. Add chicken pieces and 2 ½ cups broth. Let simmer another 10 minutes.
Serve over jasmine rice.