CHEESE AND HOT PEPPER CHICKEN
Makes 8 servings
Seasoning Mix
6 tablespoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 (2-1/2- to 3-pound) chickens, all visible fat removed, each cut into 8 pieces
1-1/4 cups all-purpose flour
Vegetable oil for frying
2-2/3 cups chopped green bell peppers, in all
2 cups chopped onions
1 cup chopped fresh green Anaheim or poblano chiles, in all (see Note)
2 bay leaves
2 teaspoons salt
2 teaspoons minced fresh garlic
2 tablespoons finely diced fresh jalapeo peppers
4 cups chicken stock, in all
1-1/2 cups heavy cream
1 cup dairy sour cream
1-1/2 cups grated Monterey Jack or other white nonprocessed cheese
1-1/2 cups grated Cheddar cheese
4 cups cooked long-grain white rice
Remove the chicken from the refrigerator and let it come to room temperature while you prepare the other ingredients.
Combine the seasoning mix ingredients in a small bowl. Combine 1 tablespoon of the mix with the flour in a plastic or paper bag and set aside.
Sprinkle the remaining seasoning mix evenly over the chicken and rub it in well. Dredge the chicken in the seasoned flour and reserve the leftover flour.
Heat 1/2 inch of oil in a large skillet (I find this dish tastes significantly better if you don't use a nonstick skillet) to 350, about 4 minutes. Fry the chicken in batches, large pieces and skin side down first, just until lightly browned and crispy, about 2 to 4 minutes per side. Lower
the heat if the drippings in the pan start to brown, because you'll use the drippings in the cream sauce - - they should remain light in color and taste so they won't dominate the cheese, peppers, and cream. Drain the chicken on paper towels.
Carefully pour the hot oil into a heatproof glass measuring cup, leaving as much sediment as possible in the skillet, and return 1/2 cup of the hot oil to the skillet. Add 2 cups of the bell peppers, the onions, and 2/3 cup of the chiles. Turn the heat to high and stir well to mix the
vegetables with the sediment. Cook until the onions start to brown, stirring occasionally, about 6 to 8 minutes. Add the bay leaves, salt, and garlic. Stir well, then sprinkle 3 tablespoons of the reserved seasoned flour on the vegetable mixture and stir thoroughly again. Stir in the jalapeo
peppers and cook, stirring occasionally, for 2 minutes. Lower the heat if the vegetables stick excessively. Stir in 1 cup of the stock and scrape the pan bottom well. Stir in 2 cups more stock and stir again. Remove from the heat.
Place the chicken in a 5-1/2 quart pot or Dutch oven. Add the vegetable mixture and the remaining 1 cup stock and stir well. Bring to a boil over high heat, reduce the heat to low, and simmer, stirring occasionally and being careful not to let the mixture scorch, for 25 minutes. Add the
remaining 2/3 cup bell peppers, 1/3 cup chiles, the cream, and the sour cream. Bring to a boil over medium heat, stirring fairly constantly. Stir in the cheeses and cook, stirring constantly, just until the cheese melts. Serve immediately over the rive.
NOTE: If you cannot find Anaheim or poblano chile peppers, you can use canned chile pepper strips, either hot or mild, according to your taste.
Copyright 1995 by Paul Prudhomme
