Traditionally, this sauce is added when stewing chicken. Once cooked, the chicken is shredded, mixed with this sauce, then served over boiled potatoes or hashbrowns.
4-1/4 teaspoons paprika
4-1/4 teaspoons chili powder of choice
2 tablespoons tapioca starch, or potato starch, or cornstarch, or arrowroot starch
2 tablespoon soy-free vegan 100% cocoa powder
1 tablespoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon sea salt
2-1/4 cups water
1/4 cup tomato sauce
2 tablespoons pure olive oil, or grapeseed oil
- In small container, combine paprika, chili powder, tapioca starch, cocoa powder, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
- In medium bowl stir together water and tomato sauce; set aside.
- Place large skillet over medium heat; add pure olive oil; pour dry mix into heated oil; cook 2 minutes; whisk constantly.
- Slowly whisk in tomato sauce; cook 5 - 6 minutes, or to desired thickness.
Cool completely then pour over whole chicken and roast according to weight.
Or, cool completely then pour into airtight container; refrigerate up to 3 days.
Servings: about 2 cups
Prep Time: 10 min
Cooking Time: 6 min