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Thursday, October 6, 2011

Chicken Sauce Piquante

1/3 cup oil
1/2 cup flour
2 cups water (add more as needed)
1 10 oz can Rotel® Tomatoes & Green Chilies
1 Can of Tomato Sauce
2 Cups of Seasoning Blend (Pepper, Celery, Onions)
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
5 to 6 Chicken Thighs or Breasts
Cajun Seasoning to Taste

Mix oil and flour and heat. Stir until roux is dark brown.
Add the rest of the ingredients.
Bring to low boil.
Turn down and simmer for 2 hours.
Serve over rice.

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