Chicken Big Mamou On Pasta

Description

This is a newly adopted recipe. I will be working on making it lower in fat.

Ingredients

• Hot Water
• Vegetable Oil
• Salt
• Spaghetti
• Dried Thyme Leaves
• Cayenne Pepper
• White Pepper
• Black Pepper
• Dried Sweet Basil Leaves
• Unsalted Butter
• Onion
• Garlic Cloves
• Garlic
• Chicken Stock
• Worcestershire Sauce
• Tabasco Sauce
• Tomato Sauce
• Sugar
• Green Onions
• Garlic Powder
• Cumin
• Boneless Chicken

Instructions

1. For example, if the recipe calls for 1 cup rich stock, start it with at least 2 cups of strained basic stock
2. Dark meat, cut into 1 / 2-inch cubes
3. Directions:
4. Place in the hot water, oil and salt in a large pot over high heat
5. And cover and bring to a boil
6. 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 inches
7. Return to boiling and cook to al dente stage, do not over cook
8. (to test doneness of spaghetti, cut a strand in half near the end of cooking time
9. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand
10. ) do not overcook
11. 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
12. Then immediately drain spaghetti into a collander
13. Stop cooking process by running cold water over strands
14. After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti
15. Set aside still in the colander
16. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside
17. In a 4-quart saucepan, combine 1-1 / 2 sticks of the butter, the onions and garlic cloves
18. Saute over medium heat 5 minutes, stirring occasionally
19. Add the minced garlic and seasoning mix
20. Continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often
21. Add 2-1 / 2 cups of the stock, the worcestershire and tabasco
22. Bring to a fast simmer and cook about 8 minutes, stirring often
23. Stir in the tomato sauce and bring mixture to a boil
24. Then stir in the sugar and 1 cup of the green onions
25. Gently simmer uncovered about 40 nminutes, stirring occasionally
26. Heat the serving plates in a 250f oven
27. Combine the ingredients of the chicken seasoning mix in a small bowl
28. Mix well
29. Sprinkle over the chicken, rubbing it in with your hands
30. In a large skillet melt 1-1 / 2 sticks of the butter over medium heat
31. Add the remaining 1 cup green onions and saute over high heat about 3 minutes
32. Add the chicken and continue cooking 10 minutes, stirring frequently
33. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through
34. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat
35. Add one-sixth of the cooked spaghetti
36. Heat spaghetti 1 minute, stirring constantly
37. Add 1-1 / 4 cups chicken and sauce and 2 tablespoons of remaining stock
38. Heat throughly, stirring frequently
39. Remove from heat
40. Roll spaghetti on a large fork and lift onto a heated serving plate
41. Repeat process for remaining servings