3 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
4 chicken breasts, skinned
1/4 cup olive oil
2 cups chopped onions
2 cups chopped bell pepper
1/4 cup chopped celery
1/4 cup chopped fresh jalapeños
2 1/2 cups chopped tomatoes
2 bay leaves
1 cup chicken stock
4 garlic cloves, chopped
1 tablespoon Tabasco sauce
1 teaspoon cayenne
Mix flour with 1 teaspoon each of salt and black pepper. Dredge chicken in mixture. Heat oil in skillet. Brown chicken in oil, remove from pan, and set aside.
In oil used for chicken, sauté onions, bell pepper, celery, and jalapeños. Add tomatoes and bay leaves. Cook 5 minutes. Add remaining ingredients and chicken. Cook, covered, for 20 minutes. Uncover, and cook off excess liquid. Serve with avocado salad, tortillas, and rice made with chicken stock and cilantro.
Serves 4
Specialty of the House originally featured in Domain, September/October 1989.
