Habanerno Chicken Jerktoufee

Ingredients

• 2 pounds chicken breasts cut into pieces
• 3 tablespoons poultry seasoning
• 1 pound butter
• unsalted
• 1/2 cup green bell peppers chopped
• 1/4 cup celery chopped
• 13 cup yellow onion chopped
• 13 cup scallions
• spring or green onions chopped
• 1 each habanero chili peppers seeded
• chopped
• 1 each jalapeno pepper seeded
• chopped
• 2 tablespoons jerk rub
• 1 pinch black pepper
• 1 pinch white pepper
• 1 pinch red pepper flakes
• 1 pinch salt
• 1 teaspoon jerk seasoning
• 1/2 cup vegetable oil
• 1/2 cup flour
• all-purpose
• 1 quart heavy whipping cream
• 2 cups chicken broth
• 13 cup tomato sauce
• 13 cup tasso

Instructions

1. Season the chicken pieces with chicken seasoning.
2. Melt 1/2 pound butter in a 4-quart saucepan.
3. Add the chicken pieces and saute until cooked, about 7 minutes.
4. Remove the chicken and drain it on paper towels.
5. Pour off the butter from the saucepan and then add all the vegetables and seasonings.
6. Cook over low heat, stirring occasionally, until the vegetables soften, about 10 to 15 minutes.
7. As the vegetables soften, make a roux.
8. Heat the vegetable oil until it begins to smoke.
9. Reduce the heat and add a small amount of flour and stir to combine.
10. Keep adding the flour in small amounts until all the flour is incorporated with the oil and the flour mixture is caramel colored.
11. Stir constantly to keep the roux from scorching.
12. When the vegetables have softened, add the cream, chicken stock, tomato sauce, cooked chicken and tasso.
13. Cook until the liquid has reduced by half.
14. Add the roux, one tablespoon at a time until the mixture has thickened moderately.
15. Stir in the rest of the butter, one tablespoon at a time, until incorporated.
16. Serve over a large square of cornbread.