Tomato Cream Chicken

“This is one of my very favorite "company" dishes. It's worth making for the sauce alone! I got it from Paul Prudhomme a long time ago (one of his books, not him personally!) and tweaked it slightly. Don't let the long list of ingredients intimidate you - it's really simple to do, but plan on beginning at least 2 hours before you want to serve. Serve with long grain rice, and some biscuits or good french bread. The flavors are so bold, a nice fruity red wine would be perfect accompaniment.”
1hr 30mins

Ingredients Nutrition


  1. Combine the first group of ingredients through the 1/4 cup chicken stock in a blender and puree until smooth, about 1 minute.
  2. It should look like thin guacamole.
  3. Transfer to a large non-stick skillet, stir in the lemon grass (or zest), and cook over low heat, stirring frequently (especially toward the end of the cooking time), until the liquid evaporates and the mixture forms a thick paste, about 10-15 minutes.
  4. Combine the second set of ingredients (dried basil leaves through 1/2 teaspoon cayenne) in a small bowl.
  5. Sprinkle the chicken evenly with half of the seasoning mix and rub it in well.
  6. Heat the oil in a heavy 5-quart stockpot over high heat just until the oil begins to smoke, about 4 minutes.
  7. Brown the seasoned chicken in batches about 2 to 3 minutes per side.
  8. Remove the chicken and set aside.
  9. Add the onions to the pot and cook, stirring frequently, until they reach a brown, sweet, caramelized state, about 5 to 7 minutes.
  10. Add 1 tablespoon of the seasoning mix and stir constantly for 30 seconds, then add the tomatoes, seasoning paste, and remaining seasoning mix.
  11. Cook for 5 minutes, then whisk in the heavy cream and stock.
  12. Return the chicken and the accumulated juices to the pot, bring just to a boil, reduce the heat to low, and simmer, stirring occasionally, until the chicken is done, about 8 minutes.
  13. Remove the lemon grass before serving.

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