• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Chicken Voodoo Rigatoni

Monday, 26 May 2008

Description

There are many ingredients in this recipe. Please read the entire recipe before you start.

Ingredients

At a glance
Cuisine
Cajun/Creole
Ingredient
Chicken
Cooking Method
Simmer
Heat Level
4
Chile
Poblano
Meal/Course
Dinner
Main Course
Serves
8 to 10
  • 2 pounds boneless, skinless chicken breasts,
    cut into ½ inch cubes
  • 2 tablespoons plus ¼ teaspoon Angel Dust
    Cajun Seasoning
  • ¼ cup extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red onion
  • 1/3 cup thinly sliced green onion, white
    and green parts
  • 2 tablespoons Roasted Garlic Puree
  • 1/3 cup diced celery
  • ½ cup seeded, diced green bell pepper
  • ½ cup seeded, diced red bell pepper
  • ½ cup seeded, yellow bell pepper
  • 1/3 cup seeded, diced poblano chile
  • ¼ cup seeded, diced cubanella pepper
  • ¼ cup seeded, diced banana pepper
  • 1 tablespoon seeded, minced Fresno chile
  • 1 ½ teaspoons seeded, minced habanero chile
  • 1 teaspoon seeded, minced jalapeno
  • ½ teaspoon minced serrano chile
  • ½ teaspoon seeded, minced fingerhot chile
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Methods/steps

  • ¼ teaspoon Hungarian paprika
  • ¼ teaspoon Spanish paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup peeled and diced ripe banana
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • ¾ cup unsweetened coconut milk
  • ¾ cup pineapple juice
  • ½ mango juice
  • ½ cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon Key lime or regular lime juice
  • 1 tablespoon Hot as a Mutha hot pepper
    sauce or habanero sauce
  • 3 tablespoons unsalted butter, chilled and
    cut into pieces
  • 2 pounds dried rigatoni pasta, cooked
    accordingto package directions

Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.