Chicken Big Mamou
Makes 4 servings
This is a very easy dish to make for company if you cook the sauce a day ahead and reheat it.
3 tablespoons olive oil
3 large garlic cloves, peeled
1 cup very finely chopped onions
3/4 cup very finely chopped bell peppers
1 bay leaf
3 tablespoons plus 1 1/2 teaspoons Chef Paul Prudhomme's Poultry Magic®
1 1/2 teaspoons minced garlic
3/4 teaspoon ground red pepper (preferably cayenne)
1/4 pound (1 stick) plus 2 tablespoons unsalted butter
2 cups tomato sauce
2 cups chicken stock or water
3/4 cup finely chopped green onions
1/4 cup finely chopped parsley leaves
1 1/2 pounds chicken breasts, cut into bite sized pieces
Hot cooked rice (preferably converted), pasta or egg noodles
how to prepare
Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard.
In the same oil, sauté the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 tablespoon plus 1½ teaspoons of the Poultry Magic, the mined garlic and red pepper; stir well. Add 2 tablespoons of the butter and the tomato sauce, stirring well. Cook about 3 minutes, stirring occasionally. Stir in 1½ cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining ½ cup of stock; simmer and stir until sauce reduces to 2¾ cups, about 30 minutes more. Remove from heat and, if not being used immediately, cool and refrigerate.
Melt the remaining 1 stick of butter in a large skillet over high heat. Add the remaining 2 tablespoons Poultry Magic, stirring well. Add the green onions, parsley, and chicken; sauté about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and serve immediately over rice, pasta or egg noodles.