Chicken Big Mamou

Serves 1
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Directions

  1. 1Make both seasoning mixes (main seasoning and chicken seasoning) and set them aside.
  2. 2Make both seasoning mixes (main seasoning and chicken seasoning) and set them aside.
  3. 3Make both seasoning mixes (main seasoning and chicken seasoning) and set them aside.
  4. 4Trim and cube the chicken into 1/2 inch pieces, then toss it with the chicken seasoning mix and refrigerate.
  5. 5Trim and cube the chicken into 1/2 inch pieces, then toss it with the chicken seasoning mix and refrigerate.
  6. 6Trim and cube the chicken into 1/2 inch pieces, then toss it with the chicken seasoning mix and refrigerate.
  7. 7In a large pot, melt 1½ sticks of butter.
  8. 8In a large pot, melt 1½ sticks of butter.
  9. 9In a large pot, melt 1½ sticks of butter.
  10. 10Sauté 3 cups of diced onions for 5 minutes.
  11. 11Sauté 3 cups of diced onions for 5 minutes.
  12. 12Sauté 3 cups of diced onions for 5 minutes.
  13. 13Add 6 minced garlic cloves and the main seasoning mix, then cook for 8-10 minutes until deeply browned.
  14. 14Add 6 minced garlic cloves and the main seasoning mix, then cook for 8-10 minutes until deeply browned.
  15. 15Add 6 minced garlic cloves and the main seasoning mix, then cook for 8-10 minutes until deeply browned.
  16. 16Stir in 3¼ cups of chicken stock, 2 tablespoons of Worcestershire sauce, 1 tablespoon + 1 teaspoon of Tabasco sauce, and 32 oz of tomato sauce.
  17. 17Stir in 3¼ cups of chicken stock, 2 tablespoons of Worcestershire sauce, 1 tablespoon + 1 teaspoon of Tabasco sauce, and 32 oz of tomato sauce.
  18. 18Stir in 3¼ cups of chicken stock, 2 tablespoons of Worcestershire sauce, 1 tablespoon + 1 teaspoon of Tabasco sauce, and 32 oz of tomato sauce.
  19. 19Bring the sauce to a boil, then add 2 tablespoons of sugar and 1 cup of chopped green onions.
  20. 20Bring the sauce to a boil, then add 2 tablespoons of sugar and 1 cup of chopped green onions.
  21. 21Bring the sauce to a boil, then add 2 tablespoons of sugar and 1 cup of chopped green onions.
  22. 22Simmer the sauce uncovered for 40 minutes, stirring occasionally.
  23. 23Simmer the sauce uncovered for 40 minutes, stirring occasionally.
  24. 24Simmer the sauce uncovered for 40 minutes, stirring occasionally.
  25. 25In a separate pan, melt the remaining 1½ sticks of butter.
  26. 26In a separate pan, melt the remaining 1½ sticks of butter.
  27. 27In a separate pan, melt the remaining 1½ sticks of butter.
  28. 28Sauté the remaining green onions (2.5 cups) for 3 minutes.
  29. 29Sauté the remaining green onions (2.5 cups) for 3 minutes.
  30. 30Sauté the remaining green onions (2.5 cups) for 3 minutes.
  31. 31Add the seasoned chicken to the pan and cook for 10+ minutes until it is mostly cooked through.
  32. 32Add the seasoned chicken to the pan and cook for 10+ minutes until it is mostly cooked through.
  33. 33Add the seasoned chicken to the pan and cook for 10+ minutes until it is mostly cooked through.
  34. 34Add the cooked chicken to the sauce and heat it through.
  35. 35Add the cooked chicken to the sauce and heat it through.
  36. 36Add the cooked chicken to the sauce and heat it through.
  37. 37Cook 1-2 lbs of angel hair pasta.
  38. 38Cook 1-2 lbs of angel hair pasta.
  39. 39Cook 1-2 lbs of angel hair pasta.
  40. 40To serve, toss the cooked pasta with butter and the chicken sauce over medium heat to coat.
  41. 41To serve, toss the cooked pasta with butter and the chicken sauce over medium heat to coat.
  42. 42To serve, toss the cooked pasta with butter and the chicken sauce over medium heat to coat.
  43. 43Plate the pasta, top with Parmesan cheese and green onions, and serve.
  44. 44Plate the pasta, top with Parmesan cheese and green onions, and serve.
  45. 45Plate the pasta, top with Parmesan cheese and green onions, and serve.

Ingredients

  • 1 lbs angel hair pasta
  • 1 lbs angel hair pasta
  • 1 lbs angel hair pasta
  • 3 tablespoons salt (for pasta water)
  • 3 tablespoons salt (for pasta water)
  • 3 tablespoons salt (for pasta water)
  • 3 sticks butter (I prefer salted)
  • 3 sticks butter (I prefer salted)
  • 3 sticks butter (I prefer salted)
  • 3 cups onions, diced
  • 3 cups onions, diced
  • 3 cups onions, diced
  • 6 medium sized garlic cloves, minced
  • 6 medium sized garlic cloves, minced
  • 6 medium sized garlic cloves, minced
  • 3.25 cups chicken stock
  • 3.25 cups chicken stock
  • 3.25 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Tabasco sauce
  • 32 oz tomato sauce
  • 32 oz tomato sauce
  • 32 oz tomato sauce
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 3.5 cups very finely chopped green onions
  • 3.5 cups very finely chopped green onions
  • 3.5 cups very finely chopped green onions
  • 3 pounds boneless chicken (I like all chicken thighs) cut into 1/2 inch cubes
  • 3 pounds boneless chicken (I like all chicken thighs) cut into 1/2 inch cubes
  • 3 pounds boneless chicken (I like all chicken thighs) cut into 1/2 inch cubes
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dried thyme leaves
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 1 teaspoon white pepper
  • 0.75 teaspoon black pepper
  • 0.75 teaspoon black pepper
  • 0.75 teaspoon black pepper
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 1.5 tablespoons salt
  • 1.5 tablespoons salt
  • 1.5 tablespoons salt
  • 1.5 teaspoons white pepper
  • 1.5 teaspoons white pepper
  • 1.5 teaspoons white pepper
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1.5 teaspoons cayenne (use less if you don’t like heat)
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • Parmesan
  • Parmesan
  • Parmesan

Equipment

large potknifecutting boardbowlmeasuring spoonssaucepanwooden spoontongsserving bowl

Tips

  • The dish is very spicy, with lots of cayenne pepper.
  • This recipe is a bit more laborious but is very worth it.
  • It's even better the next day, so consider making it in advance and refrigerating it overnight to allow the flavors to meld together.