Chicken Sauce Piquante

Thanks to my family's neighbor and friend, Pam Hurst, for giving my mom this recipe so many years ago. I am sure this is a variation of how she makes it, but it has become a family fave and I fix it on a pretty regular basis.

It is really good and fairly easy to make. It has a nice kick, along with a rich red sauce and freezes oh so well. Serve over rice, over bisquits, or just plain - spicy or mild - this recipe will definitely please your palet.

Chicken Sauce Piquante
1. Make roux (equal parts oil and flour - I usually do 2 tbl of each)
2. Add to roux
-1 cup onion
-1/2 cup celery
-1/2 cup bell pepper (love red, but can use green)
Cook 10-15 minutes until tender add a couple cloves of minced garlic.
3. Add small can of tomato paste (8oz). Cook until cooked into veggies.
4. Add chicken broth (2-4 quarts). Thickness should be like syrup.
5. Add chicken (1-2 cups of shredded precooked chicken) to soup. Season with salt garlic salt, sugar, and hot sauce (to taste). Heat to boiling and then simmer with lid on 30 minutes to an hour.

Serve over rice, bisquits, or eat plain. Freezes well.

Bon Apetite!