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1. Slice each chicken breast horizontally into two thin cutlets, or pound to an even 1.5 cm (0.5 in) thickness. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and salt, reserving 1 tsp of the blend for the gravy. Rub the remaining blend all over the chicken.
4 pieces Boneless skinless chicken breast,
2 tbsp Paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
1 tsp Dried thyme,
1 tsp Dried oregano,
0.5 tsp Cayenne pepper,
1 tsp Black pepper,
2 tsp Salt
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2. Dice the onion, celery and green bell pepper into small even pieces, and mince the garlic. Slice the green onions for garnish.
1 piece Yellow onion,
2 piece Celery stalks,
1 piece Green bell pepper,
4 clove Garlic,
2 piece Green onions (garnish)
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3. Heat the vegetable oil in a large heavy skillet or cast iron pan over medium-high heat until shimmering and just beginning to smoke. Sear the chicken 3 to 4 minutes per side until deeply blackened and cooked to 74C (165F) inside. Transfer to a plate and keep warm.
4 pieces Boneless skinless chicken breast,
3 tbsp Vegetable oil
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4. Reduce the heat to medium and melt the butter in the same pan, scraping up the browned bits. Add the onion, celery and bell pepper and cook 6 to 8 minutes until softened. Stir in the garlic and cook 30 seconds.
2 tbsp Unsalted butter,
1 piece Yellow onion,
2 piece Celery stalks,
1 piece Green bell pepper,
4 clove Garlic
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5. Sprinkle in the flour and reserved spice blend, then stir in the tomato paste. Cook, stirring, for 2 minutes until the paste darkens slightly.
2 tbsp Paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
1 tsp Dried thyme,
1 tsp Dried oregano,
0.5 tsp Cayenne pepper,
1 tsp Black pepper,
2 tsp Salt,
2 tbsp All-purpose flour,
2 tbsp Tomato paste
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6. Pour in the crushed tomatoes and chicken stock, then add the bay leaves, Worcestershire sauce and hot sauce. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until thick and saucy. Discard the bay leaves and adjust the salt and hot sauce.
2 tsp Salt,
1 can Canned crushed tomatoes,
1 cup Chicken stock,
2 piece Bay leaves,
1 tbsp Worcestershire sauce,
1 tsp Hot sauce
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7. Return the chicken and any resting juices to the gravy and simmer gently 3 to 4 minutes to warm through. Serve over rice or grits, spooning plenty of gravy on top and garnishing with green onions.
4 pieces Boneless skinless chicken breast,
4 cup Cooked rice or grits, for serving,
2 piece Green onions (garnish)
