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2 Chicken breasts, split, (prepared if you must)
Skinned and boned 1/2 ts Cumin
1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if
1 c Onion, coarsely chopped Dried)
3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish)
1 tb Sesame oil, dark 4 Cloves garlic, crushed
1/2 ts Celery seed, whole 3 cn Tomato sauce
8 ts Water chestnuts, sliced 1/2 ts Curry powder
(canned as a last resort) 1 tb Szechwan chili sauce
2 tb Chili powder, home made Oil for saute
Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy!
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