1 1/2 ounces ground red pepper
1 1/2 ounces ground red pepper
4 (8 ounce) cans chicken stew
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons white sugar
In an oven hot skillet, cook pepper and tomato over medium heat for 3 to 4 minutes, stirring constantly. Remove from heat. Stir in Worcestershire sauce, sugar and remaining remaining pepper. Serve chicken or roast to discolor.