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Chicken with Oyster Mushrooms

Source of Recipe

by Elizabeth H., from Chef Paul Prudhomme's Fiery Foods That I Love cookbook on page 158


List of Ingredients

1 tbsp. brown sugar
2 tsp. salt
2 tsp. garlic powder
2 tsp. turmeric
1½ tsp. onion powder
1½ tsp. dry mustard
1½ tsp. ground guajillo chile peppers
1 tsp. ground ancho chile peppers
3/4 tsp. black pepper
3/4 tsp. white pepper
3/4 tsp. coriander
3/4 tsp. ground chipotle chile peppers
3/4 tsp. dill weed
3/4 tsp. ground nutmeg
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1 tbsp. flour
1 cup chicken broth
3 - 4 lbs. boneless skinless chicken pieces
2 tbsp. vegetable oil
2 cups chopped onion
1/2 lb. fresh mushrooms, chopped
1½ tbsp. grated fresh ginger
1 tbsp. minced garlic
1/4 cup raisins
3 c. canned unsweetened coconut milk



Recipe

Combine the seasoning mix ingredients in a small bowl.

Dissolve the flour in 2 tbsp. of the stock and set aside.

Sprinkle the chicken evenly with 4 tbsp. of the seasoning mix and rub in well.

Heat the oil in a heavy 5-qt pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned chicken in batches, large pieces first, and brown 2 - 3 minutes per side. Remove the chicken from the pot and set aside. Add the onions and mushrooms to the pot and cook, scraping as necessary to keep from sticking, until the onions begin to brown, 2 - 3 minutes. Add the ginger & garlic, reduce heat to medium and stir in the raisins, the remaining stock and the remaining seasoning mix. Scrape the bottom of the pot to loosen any of the brown bits, then stir in the coconut milk and the flour/stock mixture. Bring just to a boil and stir again to make sure the flour is evenly distributed throughout the mixture. Return the chicken and accumulated juices to the pot, cover, and return to just a boil. Reduce the heat to low and simmer, stirring occasionally, until the chicken is done, 25-30 minutes. Serve over noodles.

(Shanny tweak: Add a cup of sour cream if desired . . . especially if you get it too hot ... )