Makes 6 servings
This dish probably has its origins in India; it seems to have arrived in Savannah, Georgia, in the nineteenth century, and it first appeared in print in this country in 1857, in Miss Leslie's New Cookery Book.
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Meat Magic®
1 tablespoon + 1 teaspoon curry powder
2 teaspoons dark brown sugar
½ teaspoon dried cilantro leaves
½ teaspoon dry mustard
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
1 (3-4-pound) chicken, cut into 8 pieces, all visible fat removed
⅓ cup all-purpose flour, in all
2 tablespoons olive oil
½ cup chopped onions
2 cups chopped green bell peppers, in all
1 cup uncooked long-grain converted rice
1½ teaspoons minced fresh garlic
2 cups chopped peeled fresh tomatoes (3 or 4 medium)
¼ cup sliced almonds
½ cup raisins
3 cups chicken stock
how to prepare
Combine the first 7 ingredients in a small bowl to make the Seasoning Mix. Makes 3 tablespoons plus 2½ teaspoons.
Sprinkle 1 tablespoon + 1 teaspoon of the Seasoning Mix over the chicken, rubbing it in your hands. Combine the flour and 2 teaspoons of the Seasoning Mix in a shallow bowl.
Heat the oil in a heavy 5-quart pot. While the oil is heating, dredge the chicken in the seasoned flour, shaking off the excess. Set aside 1 tablespoon of the seasoned flour. When the oil is very hot, about 3-4 minutes, carefully add the chicken and cook, turning several times, until browned, about 7-9 minutes. (You may have to cook the chicken in 2 batches; if so, make sure the oil is very hot before adding the second batch.) Remove the chicken to a bowl.
Pour off all but 1 tablespoon of the fat from the pot and set the pot over high heat. Add the onions, ½ cup of the bell peppers, and 2 teaspoons of the Seasoning Mix, and cook 3 minutes. Stir in the reserved seasoned flour and the rice. Cook, stirring occasionally and scraping to keep the mixture from sticking to the pot, until the flour is no longer visible and the rice has started to brown, about 3 minutes. Stir in the garlic, tomatoes, almonds, raisins, the remaining 1½ cups bell peppers, and the remaining seasoning mix, and cook 2 minutes. Add the stock and scrape up any brown crust sticking to the bottom of the pot. Return the chicken pieces to the pot, cover, and bring to a boil. Reduce the heat to low and simmer 20 minutes. Remove from the heat and let sit, covered, 15 minutes. Serve in shallow bowls.
Copyright © 1991 by Paul Prudhomme