Instructions: * For a long time, I only used chicken or vegetable stock to brown chicken.

Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock

(chicken base & water)

Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces.

Brown
chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the
way through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice.

If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish.

NOTES : Ive made this with fish & shrimp and no meat at all. [smithg]

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