Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard.
In the same oil, sauté the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 tablespoon plus 1½ teaspoons of the Poultry Magic®, the mined garlic and red pepper; stir well. Add 2 tablespoons of the butter and the tomato sauce, stirring well. Cook about 3 minutes, stirring occasionally. Stir in 1½ cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining ½ cup of stock; simmer and stir until sauce reduces to 2¾ cups, about 30 minutes more. Remove from heat and, if not being used immediately, cool and refrigerate.
Melt the remaining 1 stick of butter in a large skillet over high heat. Add the remaining 2 tablespoons Poultry Magic®, stirring well. Add the green onions, parsley, and chicken; sauté about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and serve immediately over rice, pasta or egg noodles.