Title: Chicken Big Mamou On Pasta - Paul Prudhomme
Yield: 6 Servings

Ingredients

6 Quarts Hot water
3 Tablespoons Salt
1/4 Cup Vegetable oil
1 1/2 Pounds Fresh spaghetti (1 lb
- dry); ----seasoning mix---
2 Teaspoons Dried thyme leaves
3/4 Teaspoon Black pepper
1 1/4 Teaspoons Ground cayenne
-pepper
1/2 ts Dried sweet basil leaves
1 ts White pepper; ----sauce-----
1 lb Unsalted butter plus
2 tb Worcestershire sauce
4 tb Unsalted butter
1 tb Tabasco sauce + 1 teaspoon
1 c Onions; chopped very fine
2 cn Tomato sauce (16 oz)
4 Med. garlic cloves; peeled
2 tb Sugar
2 ts Minced garlic
2 c Green onions; chopped vy fin
3 1/4 c Rich chicken stock (see
-note; ----chicken seasonin
1 1/2 tb Salt
1 ts Black pepper
1 1/2 ts White pepper
1 ts Cumin (optional)
1 1/2 ts Garlic powder
1/2 ts Dried sweet basil leaves
1 1/4 ts Ground cayenne pepper
2 lb Boneless chicken (see notes)

Instructions

NOTE: To make a Rich Chicken Stock strain the basic stock, then continue
simmering 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 of
strained 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; and cover and
bring to a boil. When water reaches a rolling boil, add small amounts of
spaghetti at a time to the pot, breaking up oil patches as you drop the
spaghetti in. Return to boiling and cook to al dente stage, do not over
cook.(To test doneness of spaghetti, cut a strand in half near the end of
cooking time. When done, there should be only a speck of white in the
center, less than one-fourth the diameter of the strand.) Do not overcook.
During this cooking time, use a wooden or spaghetti spoon to lift spaghetti
out of the water by spoonfuls and shake strands back into the boiling
water.
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.) Then immediately drain spaghetti into a collander;
stop cooking process by running cold water over strands. (If you used dry
spaghetti, first rinse with hot water to wash off starch.) After the pasta
has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of
vegetable oil in your hands and toss spaghetti. Set aside still in the
colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a
small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of
the
butter, the onions and garlic cloves; saute over medium heat 5 minutes,
stirring occasionally. Add the minced garlic and seasoning mix; continue
cooking over medium heat until onions are dark brown, but not burned, about
8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the
Worcestershire and Tabasco; bring to a fast simmer and cook about 8
minutes,
stirring often. Stir in the tomato sauce and bring mixture to a boil. Then
stir in the sugar and 1 cup of the green onions; gently simmer uncovered
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 a
large skillet melt 1-1/2 sticks of the butter over medium heat. Add the
remaining 1 cup green onions and saute over high heat about 3 minutes. Add
the chicken and continue cooking 10 minutes, stirring frequently. When the
tomato sauce has simmered about 40 minutes, stir in the chicken mixture and
heat through. To finish the dish, for each serving melt 2 tablespoons
butter
in a large skillet over medium heat. Add one-sixth of the cooked spaghetti
(a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining
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. From Paul Prudhomme's
Louisiana Kitchen


Preparation Time: 1:20