Category Archive

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

Ingredients

• 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

Instructions

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.

Be sure to serve this dish right out of the oven for the best taste.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless and skinless chicken thigh meat
• 1 ¾ cups diced tomatoes
• ½ cup Red Chile Sauce
• Kosher salt to taste
• Freshly ground pepper to taste
• 4 large poblano peppers, roasted and peeled
• 2 cups (about 8 ounces) grated Monterey Jack
• ½ cup (about 2 ounces) goat cheese, crumbled

Instructions

To prepare the chicken stuffing, heat the oil in a saute’ pan and add the chicken. Saute’ the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.

To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.