Chicken Mamou Paul Prudhomme Recipe with Ingredients, Nutrition Facts, Instructions and Related Recipes (2023)

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bay leaf, oregano, garlic, and salt and cook, stirring frequently, until onion is soft and translucent, about 10 minutes.
• Add tomato paste and continue cooking for 5 minutes. Add the tomatoes and continue stirring until the sauce begins to boil. Reduce the heat and simmer for 1 hour, stirring about every 5 minutes to prevent the sauce from burning to the bottom of the pan. Taste and season with additional salt if needed. Remove the bay leaf before serving.

Steps:

• Cook the noodles and set aside.
• Mash 1/3 butter or margarine and mix with spices and chicken.
• Heat pan over high heat until hot (about 4 minutes).
• Add the chicken pieces and cook for about 2 minutes on one side and 1 minute on the other.
• Add mushrooms and cook for 2 minutes.
• Add spring onions, parsley, garlic and broth.
• Cook for another 2 minutes or until the sauce comes to a boil.
• Add the remaining butter or margarine (sliced) and stir and shake the pan to combine the ingredients.
• Cook for 3 minutes and add cooked noodles.
• Stir and shake the pan to mix well.
• Serve immediately.

Steps:

• NOTE: To make a rich chicken broth, strain the broth and then simmer until the liquid is reduced by half through evaporation.
• For example, if a recipe calls for 1 cup of strong broth, start with at least 2 cups of strained broth.
• dark meat, cut into 1/2-inch cubes.
• Directions:.
• Place hot water, oil and salt in a large saucepan and heat over high heat. cover and bring to a boil.
• When the water boils, add spaghetti to the pot a small amount at a time, breaking up the oil stains while dropping a few inches of spaghetti in.
• Bring to a boil and cook al dente, do not overheat. (To check the doneness of the spaghetti, cut the string in half towards the end of cooking.
• When done, there should only be a white spot in the center that's less than a quarter the diameter of the ribbon.) Don't overcook.
• Meanwhile, remove the spaghetti from the water with a wooden spoon or spaghetti spoon and shake again into the boiling water. (Perhaps this is an old wives tale, but this process seems to improve the consistency of the spaghetti.) Then immediately drain the spaghetti in a colander; Stop the cooking process by pouring cold water through the strands. (If you used dry spaghetti, first rinse with hot water to wash off the starch.) After the noodles have cooled completely, about 2 to 3 minutes, pour a generous amount of vegetable oil into your hands and toss the spaghetti in.
• Set aside in a colander.
• Meanwhile, mix the spice mixture ingredients together in a small bowl and set aside.
• In a 4 quart saucepan, combine 1.5 knobs of butter, onion and garlic cloves. Cook over medium-high heat for 5 minutes, stirring occasionally.
• Add chopped garlic and spice mix; Continue cooking over medium-high heat until onion is dark brown but not burned, about 8 to 10 minutes, stirring frequently.
• Add 2 1/2 cups broth, Worcestershire and Tabasco; Bring to a rapid boil and cook, stirring frequently, about 8 minutes.
• Stir in the tomato sauce and bring the mixture to a boil.
• Then mix together sugar and 1 cup green onions; Cook gently, uncovered, for about 40 minutes, stirring occasionally.
• Heat the platters in the oven at 250 F.
• Combine the ingredients for the chicken seasoning in a small bowl. Mix well.
• Sprinkle the chicken with it and rub it with your hands.
• In a large skillet, melt 1 1/2 knobs of butter over medium-high heat.
• Add the remaining 1 cup scallion and cook over high heat for about 3 minutes.
• Add the chicken and continue to cook for 10 minutes, stirring frequently.
• Once the tomato sauce is simmering for about 40 minutes, stir in the chicken mixture and heat through.
• To finish the dish, melt 2 tablespoons of butter for each serving in a large skillet over medium-high heat.
• Add one-sixth of the cooked spaghetti (a little less than a 2-cup measure); Heat the spaghetti for 1 minute, stirring constantly.
• Add 1-1/4 cups chicken and gravy and 2 tablespoons remaining broth; Heat vigorously while stirring frequently.
• Take from the fire.
• Roll the spaghetti on a large fork and place on a preheated plate.
• Repeat the process for the remaining portions.

Steps:

• Bring hot water, oil and salt to a boil in a large saucepan. Put the spaghetti in the pot, bring to the boil again and cook al dente. Don't overcook. Drain the spaghetti in a colander; Pour cold water on the strands. (If you used dry spaghetti, rinse with hot water first to wash off the starch.) After the pasta has cooled, pour a generous amount of vegetable oil into your hands and toss the spaghetti in. Put aside. Meanwhile, combine the spice mix ingredients in a small bowl and set aside. In a 4 quart saucepan, combine 1.5 knobs of butter, onion and garlic cloves. Cook over medium-high heat for 5 minutes, stirring occasionally. Add chopped garlic and spice mix; Continue cooking over medium-high heat until onion is dark brown but not burned, about 8 to 10 minutes, stirring frequently. Add 2 1/2 cups broth, Worcestershire and Tabasco; Bring to a rapid boil and cook, stirring frequently, about 8 minutes. Stir in the tomato sauce and bring the mixture to a boil. Then mix together sugar and 1 cup green onions; Cook gently, uncovered, for about 40 minutes, stirring occasionally. Heat serving plates in a 250 F oven. Combine the ingredients for the chicken seasoning in a small bowl. Mix well. Sprinkle the chicken with it and rub it with your hands. In a large skillet, melt 1 1/2 knobs of butter over medium-high heat. Add the remaining 1 cup scallion and cook over high heat for about 3 minutes. Add the chicken and continue to cook for 10 minutes, stirring frequently. Once the tomato sauce is simmering for about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, melt 2 tablespoons of butter for each serving in a large skillet over medium-high heat. Add one-sixth of the cooked spaghetti (a little less than a 2-cup measure); Heat the spaghetti for 1 minute, stirring constantly. Add 1-1/4 cups chicken and gravy and 2 tablespoons remaining broth; Heat vigorously while stirring frequently. Take from the fire. Place spaghetti on a preheated serving plate. Repeat the process for the remaining portions.

Steps:

• Heat a heavy-duty skillet to 350 degrees (preferably with a grill thermometer; or allow to stand over medium-high for 8 to 10 minutes, or until 1/2 teaspoon of water spurts out in drops running down the pan).
• Mix the seasonings together and sprinkle evenly over the chicken pieces.
• Place the chicken in the pan and cook for 2 to 3 minutes. Then flip and cook for an additional 2 to 3 minutes or until desired doneness is reached.

Nutritional information:@context http, Calories 209, Unsaturated Fat 2 grams, Carbohydrates 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, Saturated Fat 1 gram, Sodium 402 milligrams, Sugars 0 grams, Trans Fats 0 grams

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