SPICY CHICKEN ETOUFFÉE
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of Spicy Chicken Etoufée with lotsa' Hot Sauce.
Makes one big ass pot (about 4 quarts)
If you'd like to cook along you will need:
3 Tb Canola Oil
1 Stick Butter, Salted or Unsalted doesn’t matter
1 TB Dried Thyme
2 Bay Leaves
Medium Yellow Onion, Diced
6 Peeled Garlic Cloves, Minced
1 C Tomato Paste
3/4 C Flour
3.5# Boneless, Skinless Chicken Thigh Meat, cut into 1”-ish cubes
2 TB Chicken Base (I use Better Than Bouillion brand)
4 C Water
1 Large or 2 Small Green Bell Peppers, Diced
6 Oz Crystal Hot Sauce
1 TSP Kosher Salt
1/2 TSP Black Pepper
1/2 TSP Cayenne (or to taste)
Sliced Scallion for garnish
A Pot of Steamed White Rice
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
https://frenchsoulfood.com
https://brendasoakland.com
https://brendasmeatandthree.com
Still don't wanna Cook Like Brenda? That's OK 'cuz now we
SHIP NATIONWIDE TO YOUR DOOR!
https://www.goldbelly.com/brendas-fre...
Music performed by Gaucho