In a heavy skillet, add 1/4 oil and heat until hot. Add 1/2 cup flour and stir mixture until roux is a nice caramel color. In a 4 quart heavy pot add 2 to 3 tablespoons of oil and tomato paste. Cook on low heat until brown in color. Add onions, bell peppers, celery, garlic and stir until mixture is sauteed. Add roux, Rotel and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. Slowly add water while stirring to blend all ingredients together. Add all seasonings, sugar and Worcestershire sauce. Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes Turn down heat, and add green onions and parsley. Wash the skillet you used to prepare roux. Heat remaining oil until hot. Slowly add seasoned chicken and pan-fry until slightly brown. Drain on paper towels to remove excess oil. Slowly add chicken to the sauce and cook for about 45 minutes.