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Heaven on Seven Chicken Voodoo Rigatoni

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Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2 inch cubes
  • 2 Tbsp plus 1/4 teaspoon Angel Dust Cajun Seasoning
  • 1/4 cup extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red onion
  • 1/3 cup thinly sliced green onion, white and green parts
  • 2 Tbsp Roasted Garlic Puree
  • 1/3 cup diced celery
  • 1/2 cup seeded, diced green bell pepper
  • 1/2 cup seeded, diced red bell pepper
  • 1/2 cup seeded, yellow bell pepper
  • 1/3 cup seeded, diced poblano chile
  • 1/4 cup seeded, diced cubanella pepper
  • 1/4 cup seeded, diced banana pepper
  • 1 Tbsp seeded, minced Fresno chile
  • 1 1/2 tsp seeded, minced habanero chile
  • 1 tsp seeded, minced jalape?o
  • 1/2 tsp minced serrano chile
  • 1/2 tsp seeded, minced fingerhot chile
  • 1 Tbsp honey
  • 1 Tbsp granulated sugar
  • 1 Tbsp light brown sugar
  • 1 Tbsp dark brown sugar
  • 1/4 tsp Hungarian paprika
  • 1/4 tsp Spanish paprika
  • 1/4 tsp chile powder
  • 1/4 tsp ground allspice
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground white pepper
  • 1/8 tsp crushed red pepper flakes
  • 1/2 cup peeled and diced ripe banana
  • 1 (8 oz.) can tomato sauce
  • 1 cup water
  • 3/4 cup unsweetened coconut milk
  • 3/4 cup pineapple juice
  • 1/2 cup mango juice
  • 1/2 cup papaya juice
  • 1/3 cup freshly squeezed orange juice
  • 1 Tbsp Key lime or regular lime juice
  • 1 Tbsp Hot as a Mutha hot pepper sauce or habanero sauce
  • 3 Tbsp unsalted butter, chilled and cut into pieces
  • 2 lbs dried rigatoni pasta, cooked according to package directions

Preparation:

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 Purée 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, turmeric, salt, black and white peppers, red pepper flakes, remaining 1/4 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.

Makes 8 to 10

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