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Habanerno Chicken Jerktoufee

 

33

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

 

Ingredients

2 pounds chicken breasts
cut into pieces
3 tablespoons poultry seasoning
*
1 pound butter, unsalted
½ cup green bell peppers
chopped
¼ cup celery
chopped
cup yellow onion
chopped
cup scallions, spring or green onions
chopped
1 habanero chili peppers
seeded, chopped
*
1 jalapeño pepper
seeded, chopped
*
2 tablespoons jerk rub
*
1 pinch black pepper
*
1 pinch white pepper
*
1 pinch red pepper flakes
*
1 pinch salt
*
1 teaspoon jerk seasoning
*
½ cup vegetable oil
½ cup all-purpose flour
1 quart heavy whipping cream
*
2 cups chicken broth
cup tomato sauce
cup 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

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Comments

Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 103875% of calories 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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