Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme

Author:Paul Prudhomme [Prudhomme, Paul]
Language: eng
Format: epub
ISBN: 978-0-062-03942-2
Publisher: HarperCollins
Published: 1984-08-18T16:00:00+00:00

Cheese and Hot Pepper Chicken

Makes 8 servings

Seasoning mix:

1 tablespoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon ground red pepper (preferably cayenne)

½ teaspoon white pepper

½ teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon dried thyme leaves

½ teaspoon dried oregano leaves

¼ teaspoon ground cinnamon

1¼ cups all-purpose flour

2 (2½- to 3-pound) chickens, cut in 16 pieces and at room temperature

Vegetable oil for frying

2⅛ cups chopped green bell peppers, in all

2 cups chopped onions

1 cup chopped green chilies, in all

2 bay leaves

2 teaspoons salt

2 teaspoons minced garlic

1½ teaspoons ground red pepper (preferably cayenne)

¾ teaspoon white pepper

¾ teaspoon black pepper

2 tablespoons finely chopped jalapeño peppers (see Note)

4 cups, in all, Basic Chicken Stock (page 31)

1½ cups heavy cream

1 cup dairy sour cream

1½ cups grated Monterey Jack cheese or other white nonprocessed cheese

1½ cups grated cheddar cheese

4 cups hot Basic Cooked Rice (page 224)

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