[CH] *Spicy* Cajun-Creole-Carribean Chicken with Penne
Tantrika (hummer13@earthlink.net)
Sat, 05 Jun 1999 18:38:47 -0700
This is REALLY good... My brother who is a cook who works in a carribean
restaurant came up with this. Modifications are mine :)
*Spicy* Cajun-Creole-Carribean Chicken with Penne
Ingredients:
5 large cloves garlic
fresh herbs from the garden or the grocer: marjoram, oregano, thyme,
savory basil
Don't ask me how much each I picked these out of my garden but probaby
around 3/4 of a teaspoon - a teaspoon each of the small leafed plants, 3 -4
leaves of the larger leafed plants
1 red, 1 yellow, 1 green pepper
Red Onion about a cup
Extra Shallots if you have them hanging around
Poblano Chilis (though probably nothing spicier) if you have those
Diced Tomatoes again about a cup to a 2 cups
Olive Oil
A good white wine - Chardonnay, or Sauvignon Blanc but I'm really fussy
about cooking wine, I suppose a dry chablis would work <g>
*Be prepared to use most of the bottle in the cooking
Paul Prudhome's Cajun Seasoning
Louisiana Blackened Fish Seasoning
Paul Prudhomme's Blackened Steak Seasoning
(for any of the above three seasonings, use whatever is substituted in
your area.... but try to avoid anything with msg in it... you never know
when you'll suddenly develop an allergy to it, as my husband regretfully
found!)
Pam Olive Oil Spray or Clarified butter
a pinch or so garam masala
4 Chicken Breasts
Penne Pasta
Butter (1/4 stick)
Get your outside grill going and put the Dear Husband to work....
Mince up the garlic and herbs in a mini food processor if you have one, but
if not, mince finely
Dice all the peppers, onion and Tomato
Saute all of these ingredients in Olive oil for awhile, cooking down with
white wine as soon as you start to loose moisture, just keep adding white
wine...
While doing this, sprinkle in Paul Prudhomme's cajun seasoning to your
desired intensity, *warning - Flavors will soritize, don't do it all at
ONCE!*, some Blackened Fish cajun seasoning, and I added about 1/2 teaspoon
garam
masala.
On a low heat, keep cooking down with the wine, adding salt and pepper and
the seasonings as you go... I did this about an hour to an hour and a half.
Spray Chicken Breasts with Pam Olive Oil spray or brush with clarified
butter and sprinkle each breast with the blackening seasoning.
As soon as the Grill is up to speed, about an 45 to an hour into this, put
breasts on the grill and cook through. When you put the chicken on, heat a
pot of water to boiling for the Penne.
Take chicken off the grill, and slice, adding it to the pepper saute which
you have on a low simmer....toss with mixture in the pan and simmer until
penne is ready, about 5 minutes... in this time add the butter to thicken
the sauce.
Drain Pasta, mix pepper/chicken combination in with it and toss and serve.
Serve with a salad or bread with olive oil and Enjoy!
---------
"He who binds himself to a joy does the winged life destroy,
But he who kisses the joy as it flies lives in Eternity's sunrise." --
William Blake.
Bright Blessings,
Tantrika
http://www.dancinghummingbird.com/joyw