Chicken Big Mamou
Serves 1
Directions
- 1Make both seasoning mixes (main seasoning and chicken seasoning) and set them aside.
- 2Trim and cube the chicken into 1/2 inch pieces, then toss it with the chicken seasoning mix and refrigerate.
- 3In a large pot, melt 1½ sticks of butter.
- 4Sauté 3 cups of diced onions for 5 minutes.
- 5Add 6 minced garlic cloves and the main seasoning mix, then cook for 8-10 minutes until deeply browned.
- 6Stir in 3¼ cups of chicken stock, 2 tablespoons of Worcestershire sauce, 1 tablespoon + 1 teaspoon of Tabasco sauce, and 32 oz of tomato sauce.
- 7Bring the sauce to a boil, then add 2 tablespoons of sugar and 1 cup of chopped green onions.
- 8Simmer the sauce uncovered for 40 minutes, stirring occasionally.
- 9In a separate pan, melt the remaining 1½ sticks of butter.
- 10Sauté the remaining green onions (2.5 cups) for 3 minutes.
- 11Add the seasoned chicken to the pan and cook for 10+ minutes until it is mostly cooked through.
- 12Add the cooked chicken to the sauce and heat it through.
- 13Cook 1-2 lbs of angel hair pasta.
- 14To serve, toss the cooked pasta with butter and the chicken sauce over medium heat to coat.
- 15Plate the pasta, top with Parmesan cheese and green onions, and serve.
Ingredients
- 1 lbs angel hair pasta
- 3 tablespoons salt (for pasta water)
- 3 sticks butter (I prefer salted)
- 3 cups onions, diced
- 6 medium sized garlic cloves, minced
- 3.25 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 32 oz tomato sauce
- 2 tablespoons sugar
- 3.5 cups very finely chopped green onions
- 3 pounds boneless chicken (I like all chicken thighs) cut into 1/2 inch cubes
- 2 teaspoons dried thyme leaves
- 1.5 teaspoons cayenne (use less if you don’t like heat)
- 1 teaspoon white pepper
- 0.75 teaspoon black pepper
- 0.5 teaspoon dried basil
- 1.5 tablespoons salt
- 1.5 teaspoons white pepper
- 1.5 teaspoons garlic powder
- 1.5 teaspoons cayenne (use less if you don’t like heat)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 0.5 teaspoon dried basil
- 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.
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