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2 ea chicken breasts, skinned 2 tb chili powder, home made
1 ea jalapeno(s), fresh minced 1/2 ts cumin
1 tb sesame oil, dark 1 tb oregano, (3/4 t if dried
1 ea oil for saute 4 ea cloves garlic, crushed
1/2 ts celery seed, whole 24 oz tomato sauce
1 tb Szechwan chili sauce 1/2 ts curry powder
8 oz water chestnuts, sliced
6 servings
1 C celery, coarsely chopped
1 C onion, coarsely chopped
3/4 C red wine, (dry-ish)
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!
1 ea jalapeno(s), fresh minced 1/2 ts cumin
1 tb sesame oil, dark 1 tb oregano, (3/4 t if dried
1 ea oil for saute 4 ea cloves garlic, crushed
1/2 ts celery seed, whole 24 oz tomato sauce
1 tb Szechwan chili sauce 1/2 ts curry powder
8 oz water chestnuts, sliced
6 servings
1 C celery, coarsely chopped
1 C onion, coarsely chopped
3/4 C red wine, (dry-ish)
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!
