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Habanerno Chicken Jerktoufee

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Submitted by Chef_Mariel

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Part etouffee, part jerk chicken, all fire. This Cajun-Caribbean mashup takes chicken breast and runs it through a full-flavored gauntlet: butter-sauteed, then bathed in a creamy sauce built on a dark caramel roux, habanero, jalapeno, and smoky tasso.

The roux is the foundation here. Cook the flour in oil until it turns the color of peanut butter, stirring the whole time so it doesn’t scorch. That deep, toasty roux is what gives the sauce its body and nutty backbone. Rush it and you’ll taste raw flour. Burn it and you start over.

Served over a thick square of cornbread instead of rice, which soaks up the rich sauce like a sponge.

Chef Tips

  • Seed the habanero carefully and wash your hands immediately after. The oils linger and will find their way to your eyes if you’re not careful.
  • Add the roux gradually, a tablespoon at a time. You may not need all of it. Stop when the sauce coats the back of a spoon without being gloppy.
  • Let the sauce reduce by half before adding the roux. This concentrates the cream, stock, and tomato flavors so you’re thickening something that’s already intense.
  • Tasso can be hard to find outside Louisiana. Smoked andouille or even thick-cut smoked ham works as a substitute.

Variations

  • Dial back the heat by using a scotch bonnet instead of habanero (slightly sweeter) or skip the habanero and double the jalapeno.
  • Use bone-in thighs instead of breast for richer, more forgiving meat that won’t dry out in the sauce.

Ingredients

2 907.2
POUNDS G CHICKEN BREAST
cut into pieces
3 45
TABLESPOONS ML POULTRY SEASONING *
1 453.6
POUND G UNSALTED BUTTER
½ 118
CUP ML GREEN BELL PEPPER
chopped
¼ 59
CUP ML CELERY
chopped
79
CUP ML YELLOW ONIONS
chopped
79
1 1
EACH HABANERO CHILI PEPPER
seeded, chopped *
1 1
EACH JALAPEÑO PEPPER
seeded, chopped *
2 30
TABLESPOONS ML JERK RUB *
1 1
PINCH PINCH BLACK PEPPER *
1 1
PINCH PINCH WHITE PEPPER *
1 1
PINCH PINCH RED PEPPER FLAKE *
1 1
PINCH PINCH SALT *
1 5
TEASPOON ML JERK SEASONING *
½ 118
CUP ML VEGETABLE OIL
½ 118
1 0.9
2 473
CUPS ML CHICKEN BROTH
79
CUP ML TOMATO SAUCE
79
CUP ML TASSO *

Directions

Season the chicken pieces with chicken seasoning.

Melt ½ pound butter in a 4-quart saucepan.

Add the chicken pieces and sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 1038 75% from fat
 % Daily Value *
Total Fat 86g 133%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 294mg 98%
Sodium 242mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 103g
Vitamin A 43% Vitamin C 23%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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