| 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
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”