Big Mamou Chicken Over Pasta is a dish with a rich culinary tradition that combines intense flavors and comforting textures. Its origin lies in the blend of influences from Creole cuisine and the traditions of Europe and Africa, typical of various regions in Latin America.
This dish has spread to different Latin American countries under various names and versions. In Mexico, it can be found in similar versions under the name "pollo en salsa roja con pasta" (chicken in red sauce with pasta). In Caribbean countries, such as Cuba and Puerto Rico, it is prepared with similar ingredients and seasonings, although rice is often used instead of pasta. In Argentina and Chile, similar recipes are usually called "pollo guisado con fideos" (stewed chicken with noodles). Regardless of the region, the combination of juicy chicken with al dente pasta and a seasoned sauce is a delight that is widely enjoyed.
The recipe presented here is a special version known as "Big Mamou Chicken Over Pasta," which stands out for its use of a blend of spices like thyme, sweet basil, and peppers that enhance the flavor of the chicken and tomato sauce, complemented by touches of Worcestershire and Tabasco sauce to give it a slight spiciness and depth.
How to Prepare Big Mamou Chicken Over Pasta
To begin, for example, if the recipe calls for 1 cup of rich broth, start with at least 2 cups of strained basic broth.
Use dark chicken meat, cut into 1/2-inch cubes.
Instructions:
Place hot water, vegetable oil, and salt in a large pot over high heat.
Cover and bring to a boil.
When the water reaches a rolling boil, add small portions of spaghetti to the pot, breaking up the oil patches by dropping the spaghetti in inch-long pieces.
Return to a boil and cook until al dente; do not overcook.
(To test the spaghetti for doneness, cut one strand in half near the end of the cooking time. When ready, there should only be a small white spot in the center, less than a quarter of the strand's diameter).
Do not overcook.
During this cooking time, use a wooden spoon or spaghetti spoon to lift the spaghetti out of the water in portions and shake the strands back into the boiling water.
Then immediately drain the spaghetti in a colander.
Stop the cooking process by running cold water over the strands.
After the pasta has cooled completely, about 2 to 3 minutes, pour a generous amount of vegetable oil into your hands and toss the spaghetti.
Set aside, still in the colander.
Meanwhile, combine the seasoning mix ingredients well in a small bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of butter, the onions, and the garlic cloves.
Sauté over medium heat for 5 minutes, stirring occasionally.
Add the chopped garlic and the seasoning mix.
Continue cooking over medium heat until the onions are dark brown but not burned, about 8 to 10 minutes, stirring frequently.
Add 2-1/2 cups of chicken broth, the Worcestershire sauce, and the Tabasco sauce.
Bring to a rapid boil and cook for about 8 minutes, stirring frequently.
Incorporate the tomato sauce and bring the mixture to a boil.
Then add the sugar and 1 cup of green onions.
Simmer gently uncovered for about 40 minutes, stirring occasionally.
Heat the serving plates in an oven at 250 °F.
Combine the ingredients for the chicken seasoning mix in a small bowl and mix well.
Sprinkle over the chicken, rubbing it in with your hands.
In a large skillet, melt 1-1/2 sticks of butter over medium heat.
Add the remaining 1 cup of green onions and sauté over high heat for about 3 minutes.
Add the chicken and continue cooking for 10 minutes, stirring frequently.
When the tomato sauce has simmered for about 40 minutes, incorporate the chicken mixture and heat through.
To finish the dish, for each serving, melt 2 tablespoons of butter in a large skillet over medium heat.
Add one-sixth of the cooked spaghetti.
Heat the spaghetti for 1 minute, stirring constantly.
Add 1-1/4 cups of chicken with sauce and 2 tablespoons of the remaining broth.
Heat thoroughly, stirring frequently.
Remove from heat.
Twirl the spaghetti onto a large fork and place it on a warm serving plate.
Repeat the process with the remaining portions.
