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Chicken Yee-Hah!
2 Chicken breasts, split, Skinned, boned
1 cup Celery, coarsely chopped
1 cup Onion, coarsely chopped
3 Jalapenos, fresh minced
1 Tbsp. Sesame oil, dark
1/2 tsp. Celery seed, whole
8 tsp. Water chestnuts, sliced
(canned as a last resort)
2 Tbsp. Chili powder |
1/2 tsp. Cumin
1 Tbsp. Oregano, fresh (3/4 tsp. if Dried)
1/4 cup Red wine, (dry)
4 Cloves garlic, crushed
3 cans Tomato sauce
1/2 tsp. Curry powder
1 Tbsp. Szechwan chili sauce
Oil for sauté |
Sauté 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.
Sauté until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta.
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