1/2 cup vegetable oil
1 (2 pound) whole chicken, cut into 1 inch pieces
8 tablespoons butter, softened
1 onion, finely chopped
1 hot pepper pepper, minced
1/2 cup chopped green bell pepper
2 cloves garlic, crushed
1 teaspoon salt
1 onion, chopped
1/4 cup red wine
1 tablespoon garlic powder
1 tablespoon chili powder
2 dashes hot pepper sauce
1 tablespoon brown sugar
1/4 teaspoon salt
1 dash ketchup
1 dash Worcestershire sauce
Heat oil in a heavy skillet over medium heat.
Add chicken pieces; cook, stirring occasionally, until juices run clear, about 5 minutes.
In a small bowl, mix butter, onion, pepper, bell pepper, garlic, salt and onion. Serve over chicken; layer with butter mixture, seasoning mixture, pepper sauce and Worcestershire.
Slowly cook chicken until no longer pink and juices run clear, covered with aluminum foil and refrigerate at least 1 hour before serving.
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