Restaurant Recipes
Heaven on Seven Chicken Voodoo Rigatoni
Yield: 8 to 10 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 2 tablespoons + 1/4 teaspoon Angel Dust Cajun Seasoning
- 1/4 cup extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red onion
- 1/3 cup thinly sliced green onion, white and green parts
- 2 tablespoons roasted garlic puree
- 1/3 cup diced celery
- 1/2 cup seeded, diced green bell pepper
- 1/2 cup seeded, diced red bell pepper
- 1/2 cup seeded, yellow bell pepper
- 1/3 cup seeded, diced poblano chile
- 1/4 cup seeded, diced cubanella pepper
- 1/4 cup seeded, diced banana pepper
- 1 tablespoon seeded, minced Fresno chile
- 1 1/2 teaspoons seeded, minced habanero chile
- 1 teaspoon seeded, minced jalapeno
- 1/2 teaspoon minced serrano chile
- 1/2 teaspoon seeded, minced fingerhot chile
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon dark brown sugar
- 1/4 teaspoon Hungarian paprika
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon chile powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup peeled and diced ripe banana
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 3/4 cup unsweetened coconut milk
- 3/4 cup pineapple juice
- 1/2 cup mango juice
- 1/2 cup papaya juice
- 1/3 cup freshly squeezed orange juice
- 1 tablespoon Key lime or regular lime juice
- 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
- 3 tablespoons unsalted butter, chilled and cut into pieces
- 2 pounds dried rigatoni pasta, cooked according to package directions
Instructions
- Season the chicken with 2 tablespoons Cajun seasoning.
- In a 5 quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently.
- Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes.
- Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes.
- Add honey, sugars, paprikas, chile powder, allspice, coriander, turmeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, and stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.
- Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour.
- When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.
Attribution
Posted by Recipethyme at Recipe Goldmine 8/18/2001 5:26 pm.
Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago