Chef Recipes

Chicken Big Mamou

By Chef Willis Getchell
Scottsdale Culinary Institute

3 pounds cooked Pasta

Seasoning Mix
2 Tsp dry thyme
1 ¼ tsp cayenne
1 Tsp white pepper
¾ tsp black pepper
½ tsp dried basil

½ lb. Whole butter
1 Cup onions, finely minced
5 Garlic cloves, peeled – leave whole
2 Tsp minced garlic
3 Cups Chicken stock
2 TBS Worcestershire
1 TBS plus 1 tsp Tabasco
1 Qt. Tomato sauce
2 TBS sugar
3 Cups green onions, white & green part, minced fine/1 cup held separate

3 lbs Chicken meat (white & dark meat)

Chicken Seasoning Mix
1 ½ TBS salt
1 ½ tsp white pepper
1 ½ tsp garlic powder
1 ½ tsp cayenne
1 tsp black pepper
½ tsp dried basil

Thoroughly combine seasoning mix ingredients in small bowl. Set aside in 4 qt. Saucepan combine ¼ lb butter, onions and garlic cloves: sauté over medium heat for 5 mins. Stir frequently.

Add minced garlic and seasoning mix—continue cooking over medium heat until onions start to turn dark brown but not burned. About 9-10 mins. Stir often.

Add 2 ½ cups of stock, Worcestershire and Tabasco. Bring to a simmer and cook 8 mins – stirring often.

Stir in Tomato sauce and bring to a boil. Add sugar and 1 cup green onions and remaining stock. Simmer on low heat, uncovered for about 40 mins. Stir occasionally.

Combine Chicken seasoning ingredients in small bowl. Sprinkle over chicken cubes, rubbing it in with your hands.

Heat ¼ lb butter in large skillet over medium heat. Add remaining green onions and increase heat to high. Sauté about 3 minutes.

Add Chicken and cook 10 minutes, stirring frequently.

When tomato sauce has simmered 40 minutes add Chicken mixture and heat through.

To finish dish, for each serving use 2 cups cooked pasta and about 1 ¼ cup of tomato sauce Chicken mixture.