Side Pannel
Frontier Chicken
Ingredients List
- -------------------------------SEASONING MIX-------------------------------
- 2 ts Salt
- 1 ts Cardamom; ground
- 1 ts Cayenne
- 1 ts Coriander; ground
- 1 ts Cumin; ground
- 1 ts Fenugreek seed; ground
- 1 ts Garlic powder
- 1 ts Ginger; ground
- 1 ts Dry mustard
- 1 ts Onion powder
- 1 ts Black pepper; ground
- 1 ts White pepper; ground
- 1 ts Dried pasilla chili
- -peppers; ground
- 1 ts Turmeric; ground
Directions
CHICKEN PREP
6 Chicken breast halves;
-boned and skinned
3 tb Olive oil
1 1/2 c Onion; chopped
1 c Yellow bell pepper; chopped
2 c Red and green bell peppers;
-chopped
1 lg Ripe banana; peeled and
-sliced
2 c Chicken stock
1 tb Fresh garlic; minced
2 tb Fresh ginger; minced
2 tb Plus 2 teaspoons
-all-purpose flour
1/4 c Fresh cilantro; chopped
2 tb Jalapeno pepper; seeded and
-minced
1 14 1/2 ounce diced tomato
Combine the seasoning mix ingredients in a small bowl. Sprinkle each side
of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in
well with your hands. Heat the oil in a large skillet or 5-quart pot over
high heat just until the oil begins to smoke, about 4 minutes. Brown the
seasoned breasts (in batches if necessary) about 2 to 3 minutes per side,
then remove them from the pan. The oil and tumeric give the chicken a
yellow-gold color that is really dramatic. To the same skillet (or pot) add
1 cup of the onions, 3/8 cup of each color of bell pepper, the banana (see
note), and the remaining seasoning mix. Cook, stirring and scraping
occasionally, for 10 minutes. If necessary to prevent burning, add 1/4 cup
stock and deglaze the pot scraping to loosen any brown bits): you may have
to lower the heat to medium. Add the garlic ginger and flour and stir until
the flour is thoroughly absorbed. Add the remaining bell peppers and
onions, the cilantro and the jalapeno peppers. Cook for 5 minutes, then add
the tomatoes and the remaining stock and return the chicken and accumulated
juices to the pan. Bring to a boil, reduce heat to low, and simmer until
the chicken is done, about 10 minutes. Serve hot.
Serving Ideas : Serve with basmatti rice
NOTES : When he prepared the dish, Mr. Prudhomme added the banana much
later in the recipe so he could demonstrate its tempering affect
on the
flavors. The dish works both ways.
6 Chicken breast halves;
-boned and skinned
3 tb Olive oil
1 1/2 c Onion; chopped
1 c Yellow bell pepper; chopped
2 c Red and green bell peppers;
-chopped
1 lg Ripe banana; peeled and
-sliced
2 c Chicken stock
1 tb Fresh garlic; minced
2 tb Fresh ginger; minced
2 tb Plus 2 teaspoons
-all-purpose flour
1/4 c Fresh cilantro; chopped
2 tb Jalapeno pepper; seeded and
-minced
1 14 1/2 ounce diced tomato
Combine the seasoning mix ingredients in a small bowl. Sprinkle each side
of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in
well with your hands. Heat the oil in a large skillet or 5-quart pot over
high heat just until the oil begins to smoke, about 4 minutes. Brown the
seasoned breasts (in batches if necessary) about 2 to 3 minutes per side,
then remove them from the pan. The oil and tumeric give the chicken a
yellow-gold color that is really dramatic. To the same skillet (or pot) add
1 cup of the onions, 3/8 cup of each color of bell pepper, the banana (see
note), and the remaining seasoning mix. Cook, stirring and scraping
occasionally, for 10 minutes. If necessary to prevent burning, add 1/4 cup
stock and deglaze the pot scraping to loosen any brown bits): you may have
to lower the heat to medium. Add the garlic ginger and flour and stir until
the flour is thoroughly absorbed. Add the remaining bell peppers and
onions, the cilantro and the jalapeno peppers. Cook for 5 minutes, then add
the tomatoes and the remaining stock and return the chicken and accumulated
juices to the pan. Bring to a boil, reduce heat to low, and simmer until
the chicken is done, about 10 minutes. Serve hot.
Serving Ideas : Serve with basmatti rice
NOTES : When he prepared the dish, Mr. Prudhomme added the banana much
later in the recipe so he could demonstrate its tempering affect
on the
flavors. The dish works both ways.
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