Frontier Chicken

* Exported from MasterCook *

Frontier Chicken

Recipe By : Paul Prudhomme
Serving Size : 4 Preparation Time :1:00
Categories : Chicken Chile Pepper
Hot & Spicy Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
2 teaspoons salt
1 teaspoon cardamom -- ground
1 teaspoon cayenne
1 teaspoon coriander -- ground
1 teaspoon cumin -- ground
1 teaspoon fenugreek seed -- ground
1 teaspoon garlic powder
1 teaspoon ginger -- ground
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper -- ground
1 teaspoon white pepper -- ground
1 teaspoon dried pasilla chili peppers -- ground
1 teaspoon turmeric -- ground
CHICKEN PREP
6 boned and skinned chicken breast halves
3 tablespoons olive oil
1 1/2 cups onion -- chopped
1 cup yellow bell pepper -- chopped
2 cups each red and green bell peppers -- chopped
1 large ripe banana -- peeled and sliced
2 cups chicken stock
1 tablespoon fresh garlic -- minced
2 tablespoons fresh ginger -- minced
2 tablespoons plus 2 teaspoons all-purpose flour
1/4 cup fresh cilantro -- chopped
2 tablespoons jalapeno pepper -- seeded and minced
14 1/2 ounce can diced tomato

Combine the seasoning mix ingredients in a small bowl.
Sprinkle each side of each chicken breast with 1/2 teaspoon of the
seasoning mix and rub it in well with your hands.
Heat the oil in a large skillet or 5-quart pot over high heat just until
the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in
batches if necessary) about 2 to 3 minutes per side, then remove them
from the pan. The oil and tumeric give the chicken a yellow-gold color
that is really dramatic.
To the same skillet (or pot) add 1 cup of the onions, 3/8 cup of each
color of bell pepper, the banana (see note), and the remaining seasoning
mix. Cook, stirring and scraping occasionally, for 10 minutes. If
necessary to prevent burning, add 1/4 cup stock and deglaze the pot
scraping to loosen any brown bits): you may have to lower the heat to
medium. Add the garlic ginger and flour and stir until the flour is
thoroughly absorbed. Add the remaining bell peppers and onions, the
cilantro and the jalapeno peppers. Cook for 5 minutes, then add 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 until
the chicken is done, about 10 minutes. Serve hot.

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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 the
flavors. The dish works both ways.