Chicken Mixture:

1 c. all purpose flour
2 to 3 lbs. boneless, skinless chicken breasts, cubed into 1 1/2 inch chunks
vegetable oil for frying
1-3/4 c. chopped onions
1-3/4 c. chopped celery
1-3/4 c. chopped green pepper
1-3/4 c. peeled and chopped tomatoes
3 tbsp. finely chopped jalapenos
2 tbsp. minced garlic
1-3/4 c. canned tomato sauce
1 tbsp. + 2 tsp. Tabasco sauce
4 c. chicken stock
hot cooked rice

In a paper or plastic bag, place flour and 1 tablespoon of seasoning mix. Shake well to blend. Sprinkle 1 tablespoon of seasoning mix over chicken pieces. Dredge chicken in flour mixture until well coated. Fry until brown and crispy. Watch your heat so that drippings do not burn. Drain chicken pieces well. Pour hot oil from skillet into a glass measuring cup, leaving as much sediment as possible in the pan.

Return 1/2 c. oil to the pan. Turn heat to high. Loosen any bits stuck to the pan bottom. Add onion, celery, and bell pepper, mixing well with sediment. Cook for 5 minutes. Add tomatoes, jalapeno, and garlic. Stir well and cook for 5 minutes more. Add tomato sauce and cook 3 minutes. Stir in Tabasco and remove from heat. Put chicken pieces in a large skillet or Dutch oven. Pour tomato mixture and chicken stock over chicken. Mix well and simmer 15 to 20 minutes. Add additional seasoning mixture as desired.

Seasoning Mix:

1 tbsp. + 1 tsp. salt
1 tbsp. black pepper
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. ground red pepper
1 tsp. white pepper
1 tsp. dried thyme leaves

Combine all ingredients in a small bowl.