Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool.
Pour stock into a measuring cup to make 2 cups and refrigerate.
Skim any fat from top of reserved stock when cooled.
De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place
all ingredients in a pot and cover. Bring to a boil, turning heat down immediately.
Simmer for 30 minutes, uncovered, or until sauce has thickened.
Serve on a bed of rice.
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