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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Brown gravy mix (check fat grams prepared--Pioneer is low) |
| 1/4 Tasse | Thinly sliced yellow onion |
| 1 | Cloves garlic (up to 2) |
| | Hot sauce--such as tabasco, cajun chef, buffalo, cajun jalepeno, etc |
| 1 | chicken breast |
| 1/2 Dose | tomato paste |
| | Chicken browning stuff* |
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Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. This is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice.
* For a long time, I only used chicken or vegetable stock to brown chicken. Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water)
If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish.
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