6 medium skinless, boneless chicken breasts1/2 cup flour 1/2 cup water 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup garlic 2 bay leaves 1/2 tsp chopped basil 1/2 tsp thyme 1 cup diced tomatoes 1/2 cup tomato sauce 2 tbsp diced jalapenos 6 cups chicken stock 1 cup sliced mushrooms 1 cup sliced green onions 1/2 cup chopped parsley hot sauce to taste cayenne peper, salt & pepper to taste 6 cups cooked white rice
Sprinkle flour in a deep saute pan. Brown over medium heat, stirring constantly. Do not scorch ( if brown specks appear, discard and start over) Set aside. Spray pan with cooking spray. Saute onions, celery, bell pepper, garlic, bay leaves, basil and thyme until wilted. Mix the brown flour with 1/2 cup water until smooth. Add sauteed vegetables, stirring constantly to prevent lumps. Add tomatoes, tomato sauce and jalapenos and continue to cook an additional 5-6 minutes. Place chicken into a two-gallon sauce pot, add sauce over chicken, coating all pieces. Add 3 cups of chicken stock, stirring constantly until well blended. Add remaining chicken stock. Bring to a boil, reduce heat and simmer for 45 minutes. Add mushrooms, green onions and parsley. Season to taste with cayenne pepper, hot sauce, salt & pepper. Continue cooking, stirring occasionally, until meat is tender and sauce is thickened.( Approximately 20-30 minutes) Remove bay leaves and serve over cooked white rice.
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