Dale's Puerto Rican (AT LONG LAST!!!!)

2 16 oz cans tomato sauce
2 16 oz cans of water
4 chicken breasts (at least)
chopped dried onions sprinkled enough to cover the surface of the liquid in a pot
1 bay leaf
20 shakes of a big jar of parsley
20 shakes of a big jar of oregano
20 shakes of a small jar of garlic salt
20 shakes of a small jar of garlic powder
20 shakes of a small jar of dried cilantro
15 shakes of a small jar of basil
15 shakes of a small jar of cayenne (crushed red pepper)
10 shakes of a small jar of onion salt
10 shakes of a small jar of celery salt
10 shakes of a small jar of paprika
5 shakes of a small jar of rosemary
5 shakes of a small jar of tarragon
5 shakes of a small jar marjoram

In a LARGE pot, put in tomatoes, water and spices. Turn on heat, bring tomato and water mixture to a boil. Put chicken in and cook until soft enough to cut into bite sized chunks (if using frozen. If using fresh, just cut into bite sized chunks right away). Reduce heat to a simmer. Put in two cans of pink, northern, cannellini or any other white bean for every can of tomatoes. Cook until the sauce reduces to taste. Stir pretty frequently.

This was dictated from Dale's own mouth and I secretly feel like I just stole the Declaration of Independence for posting it on the blog. It was done with Dale's permission, but I think I speak for everyone when I say THANK YOU DALE! I've been dying for this recipe since I first laid taste buds on it.

Start to finish, cook time is about 1 hour and 15 minutes.

Crock Pot Hawaiian Chicken

Crockpot Hawaiian Chicken Recipe - Haven't tried it yet. Just saw it and wanted to try it.

* 2 pounds skinless boneless chicken breast halves
* 1 can pineapple chunks, drained
* 1 can mandarin oranges, drained
* 1/4 cup cornstarch
* 1/4 cup brown sugar, packed
* 2 tablespoons lemon juice
* 1/4 teaspoon ground ginger

Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours. Serve with toasted coconut over rice.