Well, the chicken stew I just made has Tabasco:
-About 1 lb chicken, cut into small pieces and seasoned with salt, b/w/r peppers, parsley, thyme, and rosemary
-1 small bag baby red potatoes
-1 onion, 1 bellpepper, and a small bag of baby carrots, minced and tossed with above seasonings
-4 cloves minced garlic
-1 container white mushrooms, chopped or minced
-Canola oil
-flour
-1 large container of broth, maybe more
Saute vegetables and garlic in oil, and cover with broth. Add potatoes. Bring this to a high simmer. While the potatoes are cooking, toss your chicken in flour and cook in oil until browned. Add to the pot, shake in Tabasco, and let simmer, stirring occasionally. Should thicken in less than an hour. If it does not, make a flour or cornstarch slurry and add it to the stew, but it's best just to let it reduce. Serve with rice.