🫙 From the Spice Rack
Habanerno Chicken Jerktoufee
2 lb chicken breasts, -- cut in : sm pieces 3 TB Paul Prudhomme's Poultry : Magic 1 lb unsalted butter 1/2 c chopped green peppers 1/4 c chopped celery 1/3 c chopp...
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Ingredients8 items
Ingredients
- 2lbchicken breasts, -- cut in
- 1/2cup chopped green peppers
- 1/4cup chopped celery
- 1/3cup chopped yellow onion
- 1/3cup chopped green onion
- 1habanero or scotch bonnet
- 1pn black pepper
- 1pn white pepper
Directions
- 1
NONE ***** 2 lb chicken breasts, -- cut in : sm pieces 3 TB Paul Prudhomme's Poultry : Magic 1 lb unsalted butter 1/2 c chopped green pepper
- 2
Melt 1/2 pound butter in a 4-quart saucepan
- 3
Add the chicken pieces and saute until cooked, about 7 minutes
- 4
Remove the chicken and drain it on paper towels
- 5
Pour off the butter from the saucepan and then add all the vegetables and seasonings
- 6
Cook over low heat, stirring occasionally, until the vegetables soften, about 10 to 15 minutes
- 7
As the vegetables soften, make a roux
- 8
Heat the vegetable oil until it begins to smoke