Ingredients:
4 large boneless skinless chicken breast halves
ketchup ( in squeeze bottle)
mustard ( in squeeze bottle)
barbecue sauce ( in squeeze bottle)
spaghetti sauce or salsa
Tabasco sauce
brown sugar
Worcestershire sauce
fresh garlic or onions, as your taste desires
oregano, fresh, if you have it
salt (optional)
Directions:
Trim any fat from the chicken.
Cut the chicken into small enough pieces to fit into your food processor (Chicken cuts best when still half frozen).
Cook chicken on a broiler pan (allows fat to drain) at about 275 for an hour or until done.
Chop up the pieces in a chopper or food processor to desired consistency.
Put ground chicken into a medium to large sauce pan, heat on low.
Shake catsup bottle, squeeze 4 or 5 rings around meat.
Shake Mustard bottle, squeeze 2 or 3 rings around meat.
Shake barbecue bottle, squeeze 6 or 7 rings around meat.
Add about 1/3 cup spaghetti sauce or salsa.
(Add more or less or any sauce to desired consistency, the sauce will soak into chicken, check often when cooking).
Add a few shakes of Tabasco sauce (vary to taste).
Add 2 heaping teaspoons of brown sugar.
Add 4 or 5 shakes of Worcestershire sauce (to taste).
Add cut up fresh garlic and/or onion to taste.
Add oregano, only a small amount is needed.
Add small amount of salt (more can be added later when served, for individual taste).
Gently stir all the ingredients together.
Cover and simmer very lightly for an hour or so, stir often, don’t let sauce burn!
If sauce is too thick, add more catsup, barbecue, spaghetti, or salsa, if sauce is too thin, remove lid and allow enough moisture to evaporate to desired consistency.
Serve on buns, bread, or tortilla chips.
Tastes best when cooked, refrigerated overnight, then re-heated the next day.
This allows all the spices to blend together.
Servings: 4-6
Time preparation: 20 min.
Time total: 140 min.