Alan's Chicken Joe
- 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 onion, as your taste desires
- oregano, fresh, if you have it
- salt (optional)
- 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.