1 T oil
1 t onion powder or 1 sm onion, diced
2 garlic cloves, minced, or 1 t dried minced
½ c golden raisins
1 T cocoa powder
2 T peanut butter
4 t mild chili powder
1/4 t salt
½ t cinnamon
1 t ground anise and cloves, each
1 cup water and chicken broth (each)
four chicken breasts, cooked
Saute the onions and garlic in the oil. Stir in the other ingredients, broth and water. Simmer, covered, until the flavors are blended, about 15 minutes. Stir occasionally. Puree in blender.
Add to cooked chicken in large pan, adding water as needed, and simmer until chicken is well coated and thickened. Stir occasionally.
Two red bell peppers (deseeded and boiled)
1-2 t McCormick Italian Herb seasoning
Mix in blender. The peppers can be charred-roasted also, but I found it tasted almost as good by boiling the peppers.
This is similar to the sauce that is served at Romanos Macaroni Grill and served with roasted chicken.
It is yummy!
Diabo means devil and you can give this salsa some pica by adding cayenne or a hot pepper.
— to roast the chicken, sprinkle with onion powder and salt (or your preferred seasonings).
Line your pan with foil (saves cleaning work) and bake uncovered at 400 for one hour — 20 minutes with skin side up, then turn over for 20, then back to skin-side up for 20.
2 lbs of chicken (seasoned with salt and garlic, chunked)
6 stalks celery, diced, sauteed
1 onion, diced, sautéed
12 oz chicken broth
1 can cream of celery soup
2 cups of cooked peas
Preheat oven to 400. Butter an 9 x 13 baking dish.
In large frying pan sautee celery and onions. Add chicken. Then add peas.
Make a gravy, using flour, butter, broth and salt (if needed). Approximately 3 cups. Or heat celery soup with 12 oz of broth.
Combine gravy with chicken mixture. Pour into baking dish.
Prepare Crust: 2 cups flour, 2 sticks soft unsalted butter, 1 t salt, 1 t sugar.
Add salt and sugar to flour. Work butter into flour with fingers. Mix well until a ball forms. Roll out between parchment paper. Layer over dish.
Bake an hour or til golden brown.
12 oz bag of thin, low salt, potato chips, crushed
Fresh or dried thyme, added to chips; placed in a shallow dish
3 lbs of skinless chicken, sprinkled with onion powder
Low-fat mayo, brushed over seasoned chicken
Dip and press chicken into chips. Lay on buttered baking dish, and bake for 50-60 minutes at 350.
Serve with ketchup, gravy, or chipotle mayo or your favorite dressing.