This is one of my favorite dishes but let me warn you it is HOT!! Depending on what type of mood I am in I sometimes measure the ingredients a little lighter or if you are not a fan of super spicy then cut the cayenne in half at least. You can also leave out the hot sauce, and cutting the white pepper down will help too.  This recipe also calls for a lot of different spices and they are to be added at different times so I will write up the recipe for you separating them into spices #1 and #2.

This recipe makes a large amount of sauce and it is a pretty thin sauce, I have started adding a little cornstarch to it to thicken it or my husband and I have been enjoying it over rice as well. When I add the rice to the sauce I let the rice cook in the sauce for a short bit so it absorbs it.

 

#1 Spices

1 tsp. Cayenne

2 tsp. Thyme

¾ tsp. Black pepper

1 tsp. White pepper

½ tsp. Basil

#2 Spices

1 tsp. Cayenne

1 tsp. Black pepper

½ tsp. Basil

2 tbsp. Sugar

1 tbsp. Salt

1 ½ tsp. Garlic powder

1 tsp. Cumin

 

1 stick butter divided

½ onion minced

3 cloves fresh garlic

2 ½ Cups chicken broth

2 tbsp. Worcestershire

1 tsp. hot sauce of choice

1 Can tomato sauce

 

Directions:

Melt ¼ cup butter (half a stick) in a saucepot; add minced (finely chopped) onions and garlic. Cook until onions start to become translucent. Add #2 seasonings, chicken broth, Worcestershire, hot sauce and tomato sauce.

In a separate pan cook chicken in ¼ stick butter and #1 seasonings. Cook chicken all the way and add everything from the pan to the sauce. Cook until well blended and serve over pasta or rice. If you want to thicken your sauce a little this is the time to do it. Once the sauce is cooked mix up a tbsp. of cornstarch and water into a small bowl, use enough water to completely dissolve the cornstarch then add it to the sauce and cook until it thickens.