Apricot-Chipotle Chicken

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 mix,
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
Jalapeņos.   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.

Comments?  Suggestions?  More recipes?

Feel free to visit my website.

www.don-guitar.com     2006