Chicken sauce piquant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 1 | teaspoon | Garlic powder |
| 1½ | teaspoon | Black pepper |
| ½ | teaspoon | Red pepper |
| ½ | cup | Flour |
| 4 | Chicken breasts | |
| 1 | cup | Chopped onions |
| 1 | cup | Chopped green bell pepper |
| 1 | cup | Chopped celery |
| 1 | cup | Peeled and chopped tomatoes (or substitute medium can) |
| 1 | cup | Canned tomato sauce |
| 1 | teaspoon | Onion powder |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Dried thyme leaves oil for frying |
| 1 | teaspoon | Finely chopped jalapeno pepper (fresh! Remove |
| Seeds and membrane) | ||
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Tabasco sauce |
| 2 | cups | Chicken broth |
| 2 | cups | Hot cooked rice |
Directions
SEASONING MIX
CHICKEN
VEGETABLES
Serves four. Total time approximately 1½ hours, including chopping vegetables.
In plastic bag, mix 1 tablespoon of seasoning mix into flour. Remove excess fat from the chicken and rub remaining seasoning mix into chicken pieces. Shake chicken in flour until well coated. Save the flour to thicken the sauce later. In large skillet, heat ½ inch oil to 350 degree. Fry chicken (skin side down first) until browned and crispy on both sides and the meat is cooked, about 5 to 8 minutes per side. Do not crowd. Don't let drippings burn. Drain chicken on paper towels. Pour out the hot oil into Pyrex glass or metal container, leaving as much sediment in the pan as possible. Place the chicken pieces and chicken broth into a large pot or saucepan and bring to a boil. Cover, reduce heat to medium and cook for 5 minutes.
Meanwhile, return ¼ cup of oil to pan. Turn heat to high. Using spoon or wooden spatula, loosen any particles stuck to pan bottom.
Then add the celery, bell peppers, and onion. Cook until sediment is well mixed into vegetables, stirring constantly and scrapping pan bottom well. Do not burn. Lower heat, then add tomatoes, jalapeno peppers and garlic. Stir well and cook for about 2 minutes. Add the tomato sauce and cook about 3 minutes, stirring occasionally. Stir in the Tabasco sauce and remove from heat.
Then stir half the tomato mixture into the chicken and stock, cover and simmer over low heat for 5 more minutes. Stir in the remaining tomato mixture and simmer covered for 10 minutes more, stirring occasionally. Remove from heat and serve over rice.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½
Submitted By SERGE CYR On 12-02-95