Chicken Sauce Piquante

• 1 c. all purpose flour
• 2 to 3 lbs. boneless, skinless chicken breasts, cubed into 1 1/2 inch chunks
• vegetable oil for frying
• 1 3/4 c. chopped onions
• 1 3/4 c. chopped celery
• 1 3/4 c. chopped green pepper
• 1 3/4 c. peeled and chopped tomatoes
• 3 Tbsp. finely chopped jalapenos
• 2 Tbsp. minced garlic
• 1 3/4 c. canned tomato sauce
• 1 Tbsp. + 2 tsp. Tabasco
• 4 c. chicken stock
• hot cooked rice

1. In a paper or plastic bag, place flour and 1 Tbsp. of seasoning mix.
2. Shake well to blend.
3. Sprinkle 1 Tbsp. of seasoning mix over chicken pieces.
4. Dredge chicken in flour mixture until well coated.
5. Fry until brown and crispy.
6. Watch your heat so that drippings do not burn.
7. Drain chicken pieces well.
8. Pour hot oil from skillet into a glass measuring cup, leaving as much sediment as possible in the pan.

flour, chicken breasts, vegetable oil, onions, celery, green pepper, tomatoes, jalapenos, garlic, tomato sauce, chicken stock, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67521 (may not work)