6 ounces flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
2 chickens, cut into 8 pieces
1 ounce butter
1 fluid ounce vegetable oil
2 pounds tomatoes
3 onions, small dice
4 green bell peppers, chopped
3 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon mace
chicken stock, as needed
2 ounces almonds, toasted
Servings: 8
1. Combine the flour, salt, pepper, paprika and cayenne pepper. Dredge the chicken in the seasoned flour.
2. Pan-fry the chicken in the butter and oil, skin side down, until evenly browned. Turn and cook on the other side for 30 seconds. Remove the chicken and hold.
3. Prepare tomato concassé. Sweat the onions and bell peppers with the garlic, curry powder and mace in a sauté pan. Add the tomato concassé.
4. Place the browned chicken on top of the vegetables, cover and braise to an internal temperature of 165°F (74°C), approximately 25 minutes. Remove the chicken pieces as they are done, beginning with the breast pieces. Continue cooking until all of the chicken is done.
5. Degrease the sauce if necessary, and adjust its consistency with the chicken stock. Then adjust the seasonings and pour the sauce into a serving pan. Place the chicken on top of the sauce and garnish with the toasted almonds. Serve with steamed rice on the side.
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
2 chickens, cut into 8 pieces
1 ounce butter
1 fluid ounce vegetable oil
2 pounds tomatoes
3 onions, small dice
4 green bell peppers, chopped
3 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon mace
chicken stock, as needed
2 ounces almonds, toasted
Servings: 8
1. Combine the flour, salt, pepper, paprika and cayenne pepper. Dredge the chicken in the seasoned flour.
2. Pan-fry the chicken in the butter and oil, skin side down, until evenly browned. Turn and cook on the other side for 30 seconds. Remove the chicken and hold.
3. Prepare tomato concassé. Sweat the onions and bell peppers with the garlic, curry powder and mace in a sauté pan. Add the tomato concassé.
4. Place the browned chicken on top of the vegetables, cover and braise to an internal temperature of 165°F (74°C), approximately 25 minutes. Remove the chicken pieces as they are done, beginning with the breast pieces. Continue cooking until all of the chicken is done.
5. Degrease the sauce if necessary, and adjust its consistency with the chicken stock. Then adjust the seasonings and pour the sauce into a serving pan. Place the chicken on top of the sauce and garnish with the toasted almonds. Serve with steamed rice on the side.
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