| Ingredients |
|---|
| water |
2 cups |
| Cooked, boned, diced chicken |
1 1/2 cup |
| Coarsely chopped onion |
1/2 cup |
| Celery (thin slices) |
1/2 cup |
| Dried Apricots (thinly sliced) |
1/2 cup |
| Chipotle chili powder |
1/2 teaspoon |
| Celery seed |
1/4 teaspoon |
Knuckle Donnys seasoning
(or your favorite steak/all-purpose
seasoning, powdered in spice grinder) |
1 teaspoon |
| Apple cider vinegar |
1/2 teaspoon |
| Apricot preserves |
1/3 cup |
| Apple juice |
1/4 cup |
| Wheat (or other) flour |
2 tablespoons |
The word "Chipotle" refers to a process of preserving peppers (chiles) by smoke drying them. While the process can be applied to any variety of pepper, the unique and wonderful flavor that's showing up in so many recipes and sauces comes from smoke-dried red Jalapeños. The Chipotle powder I use in this recipe comes in a four ounce package from
San Francisco Herb Co.
Combine water and chicken in medium sauce pan and bring to a boil for three to five minutes. Add celery slices and allow to boil for an additional two minutes before adding onion, dried apricots, chipotle chili powder, celery seeds, Knuckle Donny's (or other steak) seasoning, vinegar and apricot preserves. Bring back to a boil, reduce heat, cover and simmer for a half hour.
Stir the flour into the apple juice until it's a smooth mixture, add to pan and turn heat up to medium (this is to thicken the sauce). Stir regularly. As soon as mixture comes to visible boil, remove from heat.
Serve over rice, quinoa, or your favorite pasta.