Makes 4 Servings
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
2 tablespoons Chef Paul Prudhomme's Meat Magic®
2 teaspoons salt
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon ground dried pasilla chile pepper
1 teaspoon ground turmeric
6 (4-6 ounce) boneless, skinless chicken breast halves
3 tablespoons olive oil
1½ cups chopped onions, in all
1 cup chopped green bell peppers, in all
1 cup chopped red bell peppers, in all
1 cup chopped yellow bell peppers, in all
1 large ripe banana, peeled and sliced
2 cups chicken stock, in all
1 tablespoon minced fresh garlic
2 tablespoons minced fresh ginger
2 tablespoons plus 2 teaspoons all-purpose flour
¼ cup chopped fresh cilantro
2 tablespoons seeded and finely diced fresh jalapeño chile peppers
1 (14½ ounce) can diced tomatoes
how to prepare
Combine the first 9 ingredients in a small bowl to make the Seasoning Mix.
Sprinkle each side of each chicken breast with ½ teaspoon of the Seasoning Mix and rub it in well with your hands.
Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned chicken breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pay. The oil and turmeric give the chicken a gorgeous yellow-gold color that is really dramatic.
To the same skillet (or pot) add 1 cup of the onions, ½ cup of each color bell pepper, the banana and the remaining Seasoning Mix. Cook, stirring and scraping occasionally, for 10 minutes. If necessary to prevent burning, add ¼ cup stock and deglaze the pot (use it as you scrape to loosen any brown bits); you may also have to lower the heat to medium. Add the garlic, ginger, and flour and stir until the flour is thoroughly absorbed. Add the remaining bell peppers and onions, the cilantro, and the jalapeño peppers. Cook for 5 minutes, then add the tomatoes and remaining stock and return the chicken and the accumulated juices to the pan. Bring to a boil, reduce the heat to low, and simmer until the chicken is done, about 10 minutes. Serve hot.
Copyright © 1995 by Paul Prudhomme