Chicken with Oyster Mushrooms
Source of Recipe
Chef Paul Prudhomme - Fiery Foods That I Love
List of Ingredients
- 1 tbsp. brown sugar
- 2 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. turmeric
- 1-1/2 tsp. onion powder
- 1-1/2 tsp. dry mustard
- 1-1/2 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
- - - - - - - - - - - - - - - -
- 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 oyster mushrooms, chopped
- 1-1/2 tbsp. grated fresh ginger
- 1 tbsp. minced garlic
- 1/4 cup raisins
- 3 c. canned unsweetened coconut milk
Instructions
- Combine the seasoning mix ingredients (first fourteen 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.
Final Comments
Shanny tweak: If you get it too spicy hot, add a cup of sour cream to tone it down.
I also substitute plain white or brown mushrooms for the oyster mushrooms.
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