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6 boneless skinless chicken breasts
Seasoning blend (bag & a half)
1 chopped bell pepper
3 stalks celery
2 TBSP of minced garlic
1 cup roux
Olive Oil (little)
Mix 2 cups of flour & 1 cup of oil in a black skillet until the color of dark chocolate
Put Chicken in 9x13 glass baking dish and cover with cellphane for 20 minutes (Chicken already thawed)
Sautee seasoning blend, bell pepper, celery, garlic & olive oil in a dutch oven
When tender put aside.
When chicken is done cut up into pieces & add to the dutch oven (with vegetables)
Add roux to the dutch oven
Add 2 cups water & cook over medium heat stirring often. (Water barely covering chicken/vegetable - add water as needed)
Add Tony's, salt, pepper & taste
Serve over Rice.