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Ingredientes
- 2 tsp Salt
- 1 tsp Cardamom, grnd
- 1 tsp Cayenne
- 1 tsp Coriander, grnd
- 1 tsp Cumin, grnd
- 1 tsp Fenugreek seed, grnd
- 1 tsp Garlic pwdr
- 1 tsp Ginger, grnd
- 1 tsp Dry mustard
- 1 tsp Onion pwdr
- 1 tsp Black pepper, grnd
- 1 tsp White pepper, grnd
- 1 tsp Dry pasilla chili peppers, grnd
- 1 tsp Turmeric, grnd
- 6 x Chicken breast halves, boned and skinned
- 3 Tbsp. Extra virgin olive oil
- 1 1/2 c. Onion, minced
- 1 c. Yellow bell pepper, minced
- 2 c. Red and green bell peppers, minced
- 1 lrg Ripe banana, peeled and sliced
- 2 c. Chicken stock
- 1 Tbsp. Fresh garlic, chopped
- 2 Tbsp. Fresh ginger, chopped
- 2 Tbsp. Plus 2 tsp. all-purpose flour
- 1/4 c. Fresh cilantro, minced
- 2 Tbsp. Jalapeno pepper, seeded and chopped
- 1 x 14 1/2 oz diced tomato
Direcciones
- Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with 1/2 tsp. of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or possibly 5-qt pot over high heat just till the oil begins to smoke, about 4 min. Brown the seasoned breasts (in batches if necessary) about 2 to 3 min per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color which is really dramatic. To the same skillet (or possibly pot) add in 1 c. of the onions, 3/8 c. of each color of bell pepper, the banana (see note), and the remaining seasoning mix. Cook, stirring and scraping occasionally, for 10 min. If necessary to prevent burning, add in 1/4 c. stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium. Add in the garlic ginger and flour and stir till the flour is thoroughly absorbed. Add in the remaining bell peppers and onions, the cilantro and the jalapeno peppers. Cook for 5 min, then add in the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan. Bring to a boil, reduce heat to low, and simmer till the chicken is done, about 10 min. Serve warm.
- Serving Ideas : Serve with basmatti rice
- NOTES : When he prepared the dish, Mr. Prudhomme added the banana much later in the recipe so he could demonstrate its tempering affect on theflavors. The dish works both ways.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 639g | |
| Recipe makes 4 servings | |
| Calories 583 | |
| Calories from Fat 274 | 47% |
| Total Fat 30.72g | 38% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.25g | |
| Cholesterol 134mg | 45% |
| Sodium 1510mg | 63% |
| Potassium 1261mg | 36% |
| Total Carbs 28.85g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 9.54g | 6% |
| Protein 48.98g | 78% |
