Prep 10 mins
Cook 55 mins
Adapted from Paul Prudhomme's Louisiana Tastes. The good chef and I have a bit of a disagreement about how long to cook this after the sugar snap peas have been added. He says 12 minutes; I say 5. The important thing is to keep them crunchy. Yes, you can substitute milk for the cream. It will not taste as rich, but it will still taste good. Freshly grated cheese is preferred.
- 2 teaspoons salt
- 1 3⁄4 teaspoons onion powder
- 1 3⁄4 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground dried New Mexico chile
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground dried ancho pepper
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1 chicken, 3-4 pounds, cut into 8 serving pieces
- 2 tablespoons vegetable oil
- 3 cups chopped onions
- 1⁄4 cup jalapeno, seeded and minced
- 1⁄4 cup all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 4 ounces white cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 1 lb sugar snap pea, trimmed
- Combine seasoning mix ingredients in a small bowl and mix well.
- Sprinkle 4 teaspoons seasoning mix over the chicken and rub it inches.
- Heat oil in a heavy pot over high heat until it begins to smoke, 3-4 minutes.
- Add chicken in batches, skin side down.
- Cook, turning frequently, until golden brown on both sides, about 10 minutes.
- Remove and set aside.
- Add onions, jalapenos and remaining seasoning mix.
- Cook until vegetables begin to brown, stirring and scraping pot occasionally, about 7 minutes.
- Add flour and stir until no white can be seen.
- Spread mixture over the bottom of the pot and cook until it forms a brown crust, 2-3 minutes.
- Scrape pan.
- Add stock and stir until crust dissolves completely.
- Reduce heat to medium-low.
- Add cream and cheeses.
- Return chicken to pot along with its accumulated juices.
- Cook, stirring every 3-4 minutes, until cheese is completely melted, about 10 minutes.
- Add sugar snap peas and cook until they are cooked but still crunchy, 12 minutes according to Chef Paul and 5 minutes according to me.
- Serve with pasta or rice. I like it best with pasta.