Ingredients
2 Chicken breasts, split,
skinned and boned
1/2 ts Cumin
1 c Celery, coarsely chopped
1 tb Oregano, fresh (3/4 t if dried)
1 c Onion, coarsely chopped
3 Jalapeno(s), fresh minced
1/4 c Red wine, (dry-ish)
1 tb Sesame oil, dark
4 Cloves garlic, crushed
1/2 ts Celery seed, whole
3 cn Tomato sauce
8 ts Water chestnuts, sliced
(canned as a last resort)
1/2 ts Curry powder
1 tb Szechwan chili sauce
2 tb Chili powder, home made (prepared if you must)
Oil for saute
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Contributed to the echo by: Janice Norman Chicken
"Ya-hah!" Saute the
celery, onions and garlic in the oils while you cut the chicken
into
bite-sized pieces. When the onion is translucent add the chicken,
celery
seed, jalapenos and water chestnuts. Saute until chicken is
barely done...
add the remaining ingredients, cover and simmer for an hour.
Serve over
either cornbread, rice or pasta... they're all good. Enjoy!
Makes 4 servings.
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