| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | 1 | Servings | |
INGREDIENTS
| 1 | pk | Brown gravy mix (check fat grams prepared–Pioneer is low) |
| 1/4 | c | Thinly sliced yellow onion |
| 1 | Cloves garlic (up to 2) | |
| Hot sauce–such as tabasco, cajun chef, buffalo, cajun jalepeno, etc | ||
| 1 | Chicken breast | |
| 1/2 | cn | Tomato paste |
| Chicken browning stuff* |
INSTRUCTIONS
Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice. * For a long time, I only used chicken or vegetable stock to brown chicken. Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water) If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish. Posted to Digest eat-lf.v096.n148 From: "smithg" <smithg@arlut.utexas.edu> Date: 11 Sep 1996 08:07:21 -0500
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