Chicken Big Mamou on Pasta

Chicken Big Mamou on Pasta Recipe | USA | Ingredients: chicken, spaghetti, thyme, black pepper, cayenne pepper, sweet basil, white pepper, worcestershire sauce, onions, tomato sauce, garlic, green onions, chicken stock, cumin

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 10 minutes | Servings: 6

Introduction

Chicken Big Mamou on Pasta is a delicious and flavorful dish that combines tender chicken with a rich and spicy tomato sauce, served over a bed of perfectly cooked spaghetti. This recipe is sure to impress your family and friends with its bold flavors and comforting appeal.

History

The origins of Chicken Big Mamou on Pasta can be traced back to the Cajun and Creole cuisines of Louisiana. This dish is inspired by the traditional flavors and ingredients of the region, including spicy seasonings, rich sauces, and hearty meats. It has become a popular choice for those looking to enjoy a taste of the South in their own home.

Ingredients

2 lb (907 g) boneless chicken

Pasta

6 qt (5.68 liter) hot water
3 tbsp salt
0.25 cup vegetable oil
1.5 lb (680 g) fresh spaghetti — (1 lb dry)

Seasoning mix

2 tsp dried thyme leaves
0.75 tsp black pepper
1.25 tsp ground cayenne pepper
0.5 tsp dried sweet basil leaves
1 tsp white pepper

Sauce

1 lb (454 g) unsalted butter plus
2 tbsp worcestershire sauce
4 tbsp unsalted butter
1 tbsp tabasco sauce + 1 tsp
1 cup onions — chopped very fine
2 can tomato sauce — (16 oz (454 g))
4 medium garlic cloves — peeled
2 tbsp sugar
2 tsp minced garlic
2 cup green onions — chopped very fine
3.25 cup rich chicken stock [1]

Chicken seasoning mix

1.5 tbsp salt
1 tsp black pepper
1.5 tsp white pepper
1 tsp cumin — (optional)
1.5 tsp garlic powder
0.5 tsp dried sweet basil leaves
1.25 tsp ground cayenne pepper

How to prepare

Place hot water, oil, and salt in a large pot over high heat. Cover and bring to a boil.
Once the water is boiling, add small amounts of spaghetti at a time to the pot, breaking up any oil patches as you drop the spaghetti in.
Return to a boil and cook until the spaghetti is al dente. Do not overcook. To test the doneness, cut a strand in half near the end of the cooking time. When done, there should be only a small white speck in the center, less than one-fourth the diameter of the strand.
During the cooking time, use a wooden or spaghetti spoon to lift the spaghetti out of the water by spoonfuls and shake the strands back into the boiling water. This step may enhance the spaghetti's texture.
Immediately drain the spaghetti into a colander. Stop the cooking process by running cold water over the strands. If using dry spaghetti, rinse with hot water first to wash off starch.
After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss the spaghetti.
Set the spaghetti aside in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a 4 qt (3.78 liter) saucepan, combine 1.5 sticks of butter, onions, and garlic cloves. Sauté over medium heat for 5 minutes, stirring occasionally.
Add the minced garlic and seasoning mix. Continue cooking over medium heat until the onions are dark brown, but not burned, about 8 to 10 minutes, stirring often.
Add 2.5 cups of stock, Worcestershire sauce, and Tabasco. Bring to a fast simmer and cook for about 8 minutes, stirring often.
Stir in the tomato sauce and bring the mixture to a boil.
Then stir in the sugar and 1 cup of green onions. Gently simmer uncovered for about 40 minutes, stirring occasionally.
Heat the serving plates in a 250°F (121°C) oven.
Combine the ingredients of the chicken seasoning mix in a small bowl. Mix well.
Sprinkle the seasoning mix over the chicken, rubbing it in with your hands.
In a large skillet, melt 1.5 sticks of butter over medium heat.
Add the remaining 1 cup of green onions and sauté over high heat for about 3 minutes.
Add the chicken and continue cooking for 10 minutes, stirring frequently.
When the tomato sauce has simmered for about 40 minutes, stir in the chicken mixture and heat through.
To finish the dish, for each serving, melt 2 tbsp of butter in a large skillet over medium heat.
Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure) and heat for 1 minute, stirring constantly.
Add 1.25 cups of chicken and sauce and 2 tbsp of remaining stock. Heat thoroughly, stirring frequently.
Remove from heat.
Roll the spaghetti on a large fork and lift onto a heated serving plate.
Repeat the process for the remaining servings.

Variations

Substitute shrimp or sausage for the chicken for a different flavor profile.
Add diced bell peppers and celery to the sauce for extra texture and flavor.
Use a different type of pasta, such as penne or fettuccine, for a unique twist.

References

↑ To make a rich chicken stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup rich stock, start it with at least 2 cup of strained basic stock. Dark meat, cut into 0.5 inch cubes.

Cooking Tips & Tricks

Be sure to cook the spaghetti al dente to ensure the perfect texture.

- Make sure to season the chicken well with the spice mix for maximum flavor.

- Allow the tomato sauce to simmer for at least 40 minutes to develop a rich and complex flavor.

- Serve the dish hot on heated plates for the best presentation.

Serving Suggestions

Serve Chicken Big Mamou on Pasta with a side of garlic bread and a crisp green salad for a complete and satisfying meal.

Cooking Techniques

Sauté the onions and garlic until dark brown to develop a rich flavor base for the sauce.

- Rub the chicken with the seasoning mix to ensure that it is well seasoned before cooking.

- Heat the serving plates in the oven to keep the dish warm while serving.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a different flavor.

- Substitute chicken broth for the chicken stock if needed.

- Use dried herbs instead of fresh if fresh is not available.

Make Ahead Tips

The sauce can be made ahead of time and reheated before serving.

- Cook the chicken in advance and reheat it in the sauce for a quicker meal prep.

Presentation Ideas

Serve the dish on a large platter garnished with fresh parsley or green onions. - Arrange the spaghetti in a nest shape on the plate before adding the chicken and sauce on top.

Pairing Recommendations

Pair Chicken Big Mamou on Pasta with a glass of red wine, such as a Merlot or Cabernet Sauvignon.

- Serve with a side of crusty bread and butter for dipping in the sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chicken Big Mamou on Pasta contains approximately 500 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the pasta and the sugar in the tomato sauce. Each serving contains approximately 45 grams of carbohydrates.

Fats

The fats in this dish come from the butter used in the sauce and for cooking the chicken. Each serving contains approximately 25 grams of fat.

Proteins

The protein in this dish comes from the chicken. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomato sauce and green onions, as well as iron and potassium from the chicken and spices.

Alergens

This dish contains dairy (butter) and gluten (pasta). It may also contain traces of soy (Worcestershire sauce).

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Chicken Big Mamou on Pasta is a flavorful and satisfying dish that brings the bold flavors of Louisiana cuisine to your table. With tender chicken, spicy tomato sauce, and perfectly cooked spaghetti, this recipe is sure to become a family favorite. Enjoy this delicious meal with your loved ones for a taste of the South in your own home.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her cozy little cottage in the countryside. Mrs. Jenkins was a fantastic cook, and I always loved spending time with her in the kitchen, learning new recipes and techniques.

On this particular day, Mrs. Jenkins had a twinkle in her eye as she rummaged through her old recipe box. She pulled out a faded index card with the words "Chicken Big Mamou on Pasta" scrawled on it in beautiful cursive writing. She held it out to me, a smile playing on her lips.

"This, my dear, is a recipe that has been passed down through generations in my family," she said, her voice filled with pride. "It's a dish that has brought joy and comfort to many over the years, and I think it's time for you to learn how to make it."

I eagerly took the recipe card from her hands, my heart full of anticipation. Mrs. Jenkins guided me through each step, patiently explaining the intricacies of the dish and the importance of using fresh, high-quality ingredients. As we cooked together, the aromas of garlic, onions, and herbs filled the kitchen, creating a warm and inviting atmosphere.

The Chicken Big Mamou on Pasta was a sight to behold – tender pieces of chicken simmered in a rich tomato sauce, seasoned with a blend of Cajun spices and served over a bed of al dente pasta. The flavors were bold and vibrant, a perfect balance of heat and sweetness that danced on my taste buds.

As we sat down to enjoy our meal, Mrs. Jenkins regaled me with stories of how she had learned to make the dish from her own grandmother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own unique touch to make it their own.

I was filled with a sense of reverence for the dish and the tradition behind it. I knew that I had to carry on the legacy and share the recipe with my own family and friends. From that day on, Chicken Big Mamou on Pasta became a staple in my own kitchen, a dish that never failed to bring smiles to the faces of those I loved.

Over the years, I have made the dish countless times, tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and neighbors, always receiving rave reviews and requests for the recipe. It has become a symbol of my passion for cooking and my commitment to preserving the culinary traditions of my past.

As I look back on that fateful day in Mrs. Jenkins' kitchen, I am filled with gratitude for the gift she gave me – not just a recipe, but a piece of history and a connection to my roots. The Chicken Big Mamou on Pasta will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.

And so, I pass on this recipe to you, my dear grandchild. May it bring you as much joy and satisfaction as it has brought me over the years. Cook with love, and remember the stories and traditions that are woven into every bite. Bon appétit!