MMMMM-----------------------SEASONING MIX----------------------------
1/4 ts Salt
1 ts Garlic powder
1/2 tb Black pepper
1/2 ts Red pepper
1 ts Onion powder
1/2 ts White pepper
1/2 ts Dried thyme leaves
MMMMM--------------------------CHICKEN-------------------------------
1/4 c Flour
2 ea Chicken breasts - BONELESS
1 tb Peanut oil - or more
MMMMM----------------VEGETABLES (SEE NOTE BELOW)---------------------
1 c Chopped onions
1 c Chopped green bell pepper
1 c Chopped celery
1 cn Canned diced tomatoes with
Juice
8 oz Canned tomato sauce
1 tb Finely chopped jalapeno
-pepper (fresh! Remove
Seeds and membrane)
1 1/2 tb Minced garlic
1/2 tb Tabasco sauce
1 tb Dry roux
Serves Six as Buffet Dish. Can be served as stand alone dish or
served over cooked white rice.
NOTE: Onion, Celery, Bell Pepper -Rough Cut half of each amount into
inch square pieces, finer cut half of each into 1/4 inch pieces.
Cube chicken into about 1 1/2 inch portions, set aside.
Total cutting time approximately 1/2 hour.
Mix spices and set aside.
In large fry pan on medium high heat - dry singe rough cut onions a
few minutes until there is some color around edges of onion pieces.
Remove and put into crockpot.
Place remaining raw vegetables into crockpot along with canned
tomatoes tomato sauce, tabasco and dry roux.
In plastic bag, mix 1/2 tablespoon of seasoning mix into flour. Add
remaining seasoning mix onto chicken pieces and stir to coat chicken
evenly with the spices. Shake chicken in flour until well coated.
LIGHTLY brown seasoned chicken pieces in fry pan over medium high heat
- add more oil if necessary. Remove meat and place in crockpot.
Stir everything together.
Cook on High for 2 1/2 hours OR until meat is cooked and veggies are
done but not mushy.
Tested this recipe 4/08 in 4 quart crockpot. Very good. If doubling
recipe DO NOT DOUBLE SPICES - Increase by no more than 1/2.
+++ Courtesy of Dale & Gail Shipp, Columbia Md. +++
