Fun way to present chicken at a seuda. I like to place the chicken on a plate over a few celery sticks. Then serve a shot glass of the sauce with another celery stick coming out of the shot glass. It’s especially fun on Purim
4 tablespoons olive oil
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, chopped
10 boneless, skinless chicken cutlets, or pargiot
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
15 ounces Bloody Mary mix, plus more if needed (or tomato vegetable cocktail mix)
1/4 cup vodka, optional
1 tablespoon Montreal steak seasoning
Several dashes Tabasco, or to taste
Several dashes Worcestershire sauce, or to taste
5 celery stalks, cut into long pieces
In a large skillet, heat oil over medium heat. Add celery, onions, and garlic and cook until softened, about 4 minutes. Add chicken and brown on both sides, about 3 minutes per side. Remove chicken from pan.
Add chili powder, cumin and oregano and toast seasonings for 1 minutes. Add the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire. Stir until combined. Bring sauce to a boil, simmer until sauce is slightly reduced, about 5 minutes. Add chicken back to the pan and continue to simmer until chicken is cooked through, about 7 minutes.
Serve on a bed of celery sticks with sauce.