This is a very easy dish to make for company if you cook the sauce a day ahead and reheat it.
Makes 4 servings
3 large garlic cloves, peeled
1 cup very finely chopped onions
¾ cup very finely chopped bell peppers
1 bay leaf
3 tablespoons plus 1 1/2 teaspoons Chef Paul Prudhomme's Poultry Magic®
1½ teaspoons minced garlic
¾ teaspoon ground red pepper (preferably cayenne)
¼ pound (1 stick) + 2 tablespoons unsalted butter
2 cups tomato sauce
2 cups chicken stock or water
¾ cup finely chopped green onions
¼ cup finely chopped parsley leaves
1½ pounds chicken breasts, cut into bite sized pieces
hot cooked rice (preferably converted), pasta or egg noodles
How To Prepare
In the same oil, sauté the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 tablespoon plus 1½ teaspoons of the Poultry Magic®, the mined garlic and red pepper; stir well. Add 2 tablespoons of the butter and the tomato sauce, stirring well. Cook about 3 minutes, stirring occasionally. Stir in 1½ cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining ½ cup of stock; simmer and stir until sauce reduces to 2¾ cups, about 30 minutes more. Remove from heat and, if not being used immediately, cool and refrigerate.
Melt the remaining 1 stick of butter in a large skillet over high heat. Add the remaining 2 tablespoons Poultry Magic®, stirring well. Add the green onions, parsley, and chicken; sauté about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and serve immediately over rice, pasta or egg noodles.