Ingredients
1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
salt & pepper
2 Tbs. (30 g) unsalted soft
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
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Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl. Start with 2 carrots, 3 celery stalks, 1 red bell pepper, and 1 medium onion. Cut the vegetables into a fine dice. Next, mince 5 cloves of garlic. For the spices, you will need 2 Tbs of Chili Powder, 3 tsp of ground cumin, and 1 tsp of ground coriander. Finally you will need one 14.5 oz. can of diced tomatoes, one 15 oz. can of tomato sauce, 1/2 cup of Louisiana cayenne hot pepper sauce (give or take). Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil. Season the meat with salt and pepper. When the meat is cooked, reserve the chicken for later use. Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown. Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds. Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds. Finally add the tomato sauce, diced tomatoes, and hot sauce. Simmer to the desired thickness that you prefer. Add additional spices if desired. Garnish with your favorite condiments.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home