Recipe - Habanerno Chicken Jerktoufee

2 pound Chicken breasts,; cut in
small pieces
3 tablespoon Paul Prudhomme's Poultry
Magic
1 pound Unsalted butter
One half cup Chopped green peppers
One fourth cup Chopped celery
1/3 cup Chopped yellow onion
1/3 cup Chopped green onion
1 Habanero or Scotch Bonnet
pepper,; seeded and chopped
1 Jalapeno pepper,; seeded and
chopped
2 tablespoon Jamaican jerk sauce
1 pn Black pepper
1 pn White pepper
1 pn Red pepper flakes
1 pn Salt
1 teaspoon Dry jerk seasoning
One half cup Vegetable oil
One half cup Flour
1 qt Heavy cream
2 cup Chicken stock
1/3 cup Tomato sauce
1/3 cup Tasso or smoked ham

Season the chicken pieces with Poultry Magic. Melt One half pound butter in a
4quart saucepan. Add the chicken pieces and saute until cooked, about 7
minutes. Remove the chicken and drain it on paper towels. Pour off the
butter from the saucepan and then add all the vegetables and seasonings.
Cook over low heat, stirring occasionally, until the vegetables soften,
about 10 to 15 minutes.

As the vegetables soften, make a roux. Heat the vegetable oil until it
begins to smoke. Reduce the heat and add a small amount of flour and stir
to combine. Keep adding the flour in small amounts until all the flour is
incorporated with the oil and the flour mixture is caramel colored. Stir
constantly to keep the roux from scorching.

When the vegetables have softened, add the cream, chicken stock, tomato
sauce, cooked chicken and tasso. Cook until the liquid has reduced by half.
Add the roux, one tablespoon at a time until the mixture has thickened
moderately. Stir in the rest of the butter, one tablespoon at a time, until
incorporated. Serve over a large square of cornbread.

Yield: 4 servings
Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156

Posted to MCRecipe Digest V1 #254

Date: Tue, 22 Oct 1996 08:42:15 0400

From: Meg Antczak meginny@frontiernet.net