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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is one of my favorites. Leftovers freeze well. Adjust the heat to your taste, but we like it a little spicier. Ingredients:
1/4 cup flour |
1/2 cup oil |
1 large onion, chopped |
2 celery ribs, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can stewed tomatoes |
1 (6 ounce) can tomato paste |
1 bay leaf |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons hot pepper sauce |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 large boneless skinless chicken breasts, cooked and chopped |
Directions:
1. In a large deep skillet, combine the flour and oil until smooth.
2. Cook and stir over medium heat until flour is a rich golden brown.
3. Add the onion, celery, green pepper, and garlic.
4. Cook until the vegetables are tender, about 5 minutes.
5. Stir in the tomatoes, tomato paste, bay leaf, hot pepper sauce,worcestershire sauce,salt, and pepper.
6. Cover and simmer 40-45 minutes. Stirring occasionally. Add a little water if sauce is too thick.
7. Add cooked chicken and simmer 5-10 minutes more.
8. Discard Bay Leaf.
9. Serve over rice, with a cool salad, and crusty bread.
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