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1
Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl.
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2
Start with 2 carrots, 3 celery stalks, 1 red bell pepper, and 1 medium onion.
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3
Cut the vegetables into a fine dice.
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4
Next, mince 5 cloves of garlic.
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5
For the spices, you will need 2 Tbs of Chili Powder, 3 tsp of ground cumin, and 1 tsp of ground coriander.
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6
Finally you will need one 14.5 oz. can of diced tomatoes, one 15 oz. can of tomato sauce, 1/2 cup of Louisiana cayenne hot pepper sauce (give or take).
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7
Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil.
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8
Season the meat with salt and pepper.
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9
When the meat is cooked, reserve the chicken for later use.
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10
Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown.
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11
Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds.
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12
Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds.
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13
Finally add the tomato sauce, diced tomatoes, and hot sauce.
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14
Simmer to the desired thickness that you prefer.
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15
Add additional spices if desired. Garnish with your favorite condiments.
