Sunday, October 24, 2010

Sunday Dinner - 10/23/2010

If you read this weekly post on a regular basis, you know my family is obsessed with tomatoes. I am always looking for new tomato based recipes. This recipe while not new is new to my family. Paul Prudhomme's version of chicken big mamou calls for a lot more butter and cayenne/hot sauce. I reduced the butter for health reasons and because my belly can't handle that much butter. If you don't have small children and/or like it spicy, double the cayenne. I decided to double the tomato sauce and seasonings and freeze it to have for a later date. I'm sure it will be tasty with any meat.

Chicken Big Mamou
Seasonings #1
2 tsp thyme
1/4 tsp cayenne
1 tsp white pepper
3/4 tsp black pepper
1/2 tsp basil

Seasonings #2
1.5 tsp salt
1.5 tsp white pepper
1.5 tsp garlic powder
1/4 tsp cayenne
1 tsp black pepper
1 tsp cumin
1/2 tsp basil

Other Ingredients
2 lbs boneless chicken, cubed
1 stick of butter
1 cup onion, minced
1 green pepper, chopped
4 whole garlic cloves
2 tbsp garlic, minced
1 cup chicken stock
2 tbsp worcestershire
1 tsp hot sauce
2 cup tomato sauce
1 tbsp of honey

Melt 1/2 the butter in a heavy bottomed pot. Sautee onions, peppers and garlic cloves for 5 minutes.

Mix seasonings #1 in a small bowl and set aside.

Add minced garlic, seasonings #1 stock and worcestershire, simmer for 8 minutes. Add tomato sauce and bring to a boil. Add hot sauce and honey.

Simmer for a min of 40 minutes.

Melt the other 1/2 of the butter. Mix seasonings #2 in a small bowl. Roll chicken cubes into seasonings #2 then add to the pan.

 Cook until done then add to the finished sauce.
Serve over rice.

The girlies still thought it was a little too spicy. But they've got to learn to build up their tolerance for hot and spicy Cajun foods.

If you have any question/comments about this recipe, pls leave me a comment or email at megmehell at yahoo dot com.

I hope you enjoy this dinner as much as I did. What did y'all have for dinner?


Christina said...

We had roast beef sandwiches on a sea salf, rosemary foccacia bread. Had some chips and cheese dip with 2 cans of Rotel.