Spicy Cajun Chicken Spaghetti
Serves 6
6 quarts hot water
1/4 cup vegetable oil
3 tablespoons salt
1 1/2 pounds fresh spaghetti, or 1 pound dry
SEASONING MIX:
2 teaspoons dried thyme leaves
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves
1 pound plus 4 tablespoons unsalted butter, in all
1 cup very finely chopped onions
4 medium-size garlic cloves, peeled
2 teaspoons minced garlic
3 1/4 cups, in all, Rich Chicken Stock
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco sauce
2 (16-ounce) cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions, in all
CHICKEN SEASONING MIX:
1 1/2 tablespoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 teaspoon ground cumin (optional)
1/2 teaspoon dried sweet basil leaves
2 pounds boneless chicken (light and dark meat), cut into 1/2-inch cubes.
Place the hot water, oil and salt in a large pot over high heat; cover and bring
to a boil. When water reaches a rolling boil, add small amounts of spaghetti at
a time to the pot, breaking up oil patches as you drop spaghetti in. Return to
boiling and cook to al dente stage (about 4 minutes if fresh, 7 minutes if dry);
do not overcook.
Then immediately drain spaghetti into a colander; stop cooking process by
running cold water over strands. After the pasta has cooled thoroughly, about 2
to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and
set aside.
In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions and garlic
cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced
garlic and the seasoning mix; continue cooking over medium heat until the onions
are dark brown but not burned, about 8 to 10 minutes, stirring often. Add 2 1/2
cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and
cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture
to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer
uncovered about 40 minutes, stirring occasionally.
Heat the serving plates in a 250 degree oven. Combine the ingredients of the
chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken,
rubbing it in with your hands. In a large skillet melt 1 1/2 sticks of the
butter over medium heat. Add the remaining 1 cup green onions and saute over
high heat about 3 minutes. Add the chicken and continue cooking 10 minutes,
stirring frequently. When the tomato sauce has simmered about 40 minutes, stir
in the chicken mixture and heat through. To finish the dish, for each serving
melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of
the cooked spaghetti (a bit less than a 2-cup measure); heat spaghetti 1 minute,
stirring constantly. Add 1 1/4 cups chicken and sauce and 2 tablespoons of
remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll
spaghetti on a large fork and lift onto a heated serving plate. Repeat process
for remaining servings.
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