2 Chicken breasts, diced
4 Carrots, diced
4 Celery, diced
1 ea of Tri-color Bell Peppers, diced
1 lg Vidalia Onion, diced
4 cloves Garlic, chopped
1 lg can crushed Tomatoes
1/4c+/- Louisiana RedHot sauce
1/4c+/- Worcestershire sauce
Salt & Pepper
liberal sprinkling of ea: Cumin, Coriander, Cayenne, Pepper flakes
dash of Sugar
Rice, steamed in Chicken broth, to serve
* Heat oil in Dutch oven; add chicken, and all veggies EXCEPT CANNED TOMATOS. Saute til chicken is browned and veggies begin to tender.
* Add tomatoes, sauces to your liking/heat preference and season to taste w/salt & pepper and spices.
* Bring to a low boil and cook 20-30min, stirring frequently, to reduce and stew chicken and veggies.
* Reduce heat to VERY low to simmer for 1+hrs, til very thick and tender, chicken breaking apart.
* Serve over steamed rice!
Pairs Well With
I am a fan of eating out, figuring out the recipe, and recreating it at home. I am also a fan of 1- or 2-pot peasant food, and Cajun or anything SPICY. So I had lunch at Yats the other day, and this is what I had!