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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Adapted from Paul Prudhomme's Louisiana Tastes. Serve over rice or pasta. Ingredients:
2 teaspoons salt |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
1 teaspoon dry mustard |
1 teaspoon onion powder |
1 teaspoon paprika |
1 teaspoon ground dried chipotle chili pepper |
3/4 teaspoon cayenne |
1/2 teaspoon black pepper |
1/4 teaspoon white pepper |
1 chicken, cut into 8 pieces (4-5 pounds) |
2 tablespoons vegetable oil |
1 1/2 cups chopped green bell peppers |
1 1/2 cups chopped red bell peppers |
1 1/2 cups chopped yellow bell peppers |
1 1/2 cups peeled turnips, cut into 1/2-inch cubes |
1 (15 ounce) can tomato sauce, divided |
1 tablespoon minced fresh thyme leave |
2 teaspoons minced fresh garlic |
1 (15 ounce) can diced tomatoes |
2 cups chicken stock |
Directions:
1. Combine salt, cumin, garlic powder, mustard, onion powder, paprika, ground chipotles, cayenne, black pepper and white pepper.
2. Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
3. In a heavy 4-quart pot, heat vegetable oil over high heat until it just begins to smoke, 3-4 minutes.
4. Add chicken in batches and cook, turning several times, until chicken is browned but not cooked, about 8 minutes per batch.
5. Remove chicken and set aside.
6. Add bell peppers, turnips, and remaining seasoning mixture.
7. Cook, stirring occasionally, until vegetables wilt and begin to brown, about 12 minutes.
8. Add 1 cup of the tomato sauce and cook until sauce is dark and thick, vegetables are soft and brown, and mixture begins to stick a little, about 7 minutes. This is the tomato sugar. .
9. Add thyme and garlic and continue cooking until mixture is dry and sizzling.
10. Stir in remaining tomato sauce, diced tomatoes, and stock.
11. Return chicken and its juices to pot and bring just to a boil.
12. Reduce heat to medium and simmer until chicken is cooked through, about 20-25 minutes.
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