• 3 chicken breasts
• 1 c bourbon
• 2 T worchestershire sauce
• 1-2 T chili garlic paste
• 1 t cinnimon
• water (as needed)
• salt
• pepper
• ½ yellow onion, diced
• 1 yellow pepper, julienned
• 8 oz V-8 juice
• 1 can Rotel tomatoes
• 1 jalapeno peppers, seeded & chopped
• 2 T curry powder
• 1 T garam masala
• 1 can beer
• 1 pkg angel hair pasta

Make a marinade using the bourbon, worchestershire, chili garlic sauce, cinnimon, water, salt, and pepper. Marinade the chicken for 24 hours.

Cook chicken in dutch oven the marindade, beer and some of the V-8 juice. When done, remove and shred.

Add the rest of the V-8, the curry and peppers, onion, and tomato/chilies to the dutch oven. Simmer and let thicken.

Put the chicken back in the dutch oven. Cook pasta according to directions and add to pan. Toss and serve.

Preparation time: 24 hours, plus 15 minutes
Cooking time: 30 minutes

Trub. The sediment of life.