Chicken Big Mamou On Pasta is a dish made with chicken, pasta, and a variety of spices. It is typically served with a side of bread or rice.
SEASONING MIX2 ts Dried thyme leaves3/4 ts Black pepper1 1/4 ts Ground cayenne pepper1/2 ts Dried sweet basil leaves1 ts White pepperSAUCE1 lb Unsalted butter plus2 tb Worcestershire sauce4 tb Unsalted butter1 tb Tabasco sauce 1 teaspoon1 cOnions, chopped very fine2 cn Tomato sauce (16 oz)4 ea Med.
garlic cloves, peeled2 tb Sugar2 ts Minced garlic2 cGreen onions,chopped vy fine3 1/4 cRICH chicken stock (see noteCHICKEN SEASONING MIX1 1/2 tb Salt1 ts Black pepper1 1/2 ts White pepper1 ts Cumin (optional)1 1/2 ts Garlic powder1/2 ts Dried sweet basil leaves1 1/4 ts Ground cayenne pepper2 lb Boneless chicken (see notes) NOTE:To make a Rich Chicken Stock strain the basic stock, then continuesimmering it until evaporation reduces the liquid by half.
For example,if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups ofstrained basic stock.
dark meat, cut into 1/2-inch cubes.
Directions:Place in the hot water, oil and salt in a large pot over high heat; andcover and bring to a boil.
When water reaches a rolling boil, add smallamounts of spaghetti at a time to the pot, breaking up oil patches as youdrop the spaghetti in.
Return to boiling and cook to al dente stage, donot over cook.
(To test doneness of spaghetti, cut a strand in half nearthe end of cooking time.
When done, there should be only a speck of whitein the center, less than one-fourth the diameter of the strand.
) Do notovercook.
During this cooking time, use a wooden or spaghetti spoon tolift spaghetti out of the water by spoonfuls and shake strands back intothe boiling water.
(It may be an old wives' tale, but this procedureseems to enhance the spaghetti's texture.
)Then immediately drainspaghetti into a collander; stop cooking process by running cold waterover strands.
(If you used dry spaghetti, first rinse with hot water towash off starch.
)After the pasta has cooled thoroughly, about 2 to 3minutes, pour a liberal amount of vegetable oil in your hands and tossspaghetti.
Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a smallbowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onionsand garlic cloves; saute over medium heat 5 minutes, stirringoccasionally.
Add the minced garlic and seasoning mix; continue cookingover medium heat until onions are dark brown, but not burned, about 8 to10 minutes, stirring often.
Add 2-1/2 cups of the stock, theWorcestershire and Tabasco; bring to a fast simmer and cook about 8minutes, stirring often.
Stir in the tomato sauce and bring mixture to aboil.
Then stir in the sugar and 1 cup of the green onions; gently simmeruncovered about 40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning mix in a small bowl;mix well.
Sprinkle over the chicken, rubbing it in with your hands.
In alarge skillet melt 1-1/2 sticks of the butter over medium heat.
Add theremaining 1 cup green onions and saute over high heat about 3 minutes.
Add the chicken and continue cooking 10minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the chickenmixture and heat through.
To finish the dish, for each serving melt 2 tablespoons butter in alarge skillet over medium heat.
Add one-sixth of the cooked spaghetti (abit less than a 2 cup measure); heat spaghetti 1 minute, stirringconstantly.
Add 1-1/4 cups chicken and sauce and 2 tablespoons ofremaining stock; heat throughly, stirring frequently.
Remove from heat.
Roll spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.
Ingredients
Directions
SEASONING MIX2 ts Dried thyme leaves3/4 ts Black pepper1 1/4 ts Ground cayenne pepper1/2 ts Dried sweet basil leaves1 ts White pepperSAUCE1 lb Unsalted butter plus2 tb Worcestershire sauce4 tb Unsalted butter1 tb Tabasco sauce 1 teaspoon1 cOnions, chopped very fine2 cn Tomato sauce (16 oz)4 ea Med.
garlic cloves, peeled2 tb Sugar2 ts Minced garlic2 cGreen onions,chopped vy fine3 1/4 cRICH chicken stock (see noteCHICKEN SEASONING MIX1 1/2 tb Salt1 ts Black pepper1 1/2 ts White pepper1 ts Cumin (optional)1 1/2 ts Garlic powder1/2 ts Dried sweet basil leaves1 1/4 ts Ground cayenne pepper2 lb Boneless chicken (see notes) NOTE:To make a Rich Chicken Stock strain the basic stock, then continuesimmering it until evaporation reduces the liquid by half.
For example,if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups ofstrained basic stock.
dark meat, cut into 1/2-inch cubes.
Directions:Place in the hot water, oil and salt in a large pot over high heat; andcover and bring to a boil.
When water reaches a rolling boil, add smallamounts of spaghetti at a time to the pot, breaking up oil patches as youdrop the spaghetti in.
Return to boiling and cook to al dente stage, donot over cook.
(To test doneness of spaghetti, cut a strand in half nearthe end of cooking time.
When done, there should be only a speck of whitein the center, less than one-fourth the diameter of the strand.
) Do notovercook.
During this cooking time, use a wooden or spaghetti spoon tolift spaghetti out of the water by spoonfuls and shake strands back intothe boiling water.
(It may be an old wives' tale, but this procedureseems to enhance the spaghetti's texture.
)Then immediately drainspaghetti into a collander; stop cooking process by running cold waterover strands.
(If you used dry spaghetti, first rinse with hot water towash off starch.
)After the pasta has cooled thoroughly, about 2 to 3minutes, pour a liberal amount of vegetable oil in your hands and tossspaghetti.
Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a smallbowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onionsand garlic cloves; saute over medium heat 5 minutes, stirringoccasionally.
Add the minced garlic and seasoning mix; continue cookingover medium heat until onions are dark brown, but not burned, about 8 to10 minutes, stirring often.
Add 2-1/2 cups of the stock, theWorcestershire and Tabasco; bring to a fast simmer and cook about 8minutes, stirring often.
Stir in the tomato sauce and bring mixture to aboil.
Then stir in the sugar and 1 cup of the green onions; gently simmeruncovered about 40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning mix in a small bowl;mix well.
Sprinkle over the chicken, rubbing it in with your hands.
In alarge skillet melt 1-1/2 sticks of the butter over medium heat.
Add theremaining 1 cup green onions and saute over high heat about 3 minutes.
Add the chicken and continue cooking 10minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the chickenmixture and heat through.
To finish the dish, for each serving melt 2 tablespoons butter in alarge skillet over medium heat.
Add one-sixth of the cooked spaghetti (abit less than a 2 cup measure); heat spaghetti 1 minute, stirringconstantly.
Add 1-1/4 cups chicken and sauce and 2 tablespoons ofremaining stock; heat throughly, stirring frequently.
Remove from heat.
Roll spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.
