Ingredients
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2 teaspoons salt
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2 teaspoons dry mustard
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2 teaspoons ground turmeric
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2 teaspoons paprika
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2 teaspoons dried ancho chile powder
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons ground ginger
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1 teaspoon ground allspice
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3/4 teaspoon onion powder
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3/4 teaspoon white pepper
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1/2 teaspoon cayenne
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6 (5 ounce) boneless skinless chicken breast halves
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2 1/2 cups chopped onions
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1/2 cup cane syrup
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1/4 cup finely diced fresh jalapeno pepper
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2 tablespoons vegetable oil
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1/2 teaspoon black pepper
Instructions
- Combine the seasoning mix ingredients in a small bowl.
- Sprinkle the chicken evenly with 2 Tablespoons of the seasoning mix. Rub it in well.
- The turmeric in the seasoning mix turns the chicken a pretty golden color.
- Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
- Brown the chicken in batches, about 3 minutes on each side, then remove from the pot.
- Add the onions to the pot and cook, stirring and scraping the pot frequently, for 8 minutes.
- Stir in the syrup, jalapeno peppers, heavy cream, and remaining seasoning mix and scrape the pot bottom thoroughly to loosen all the brown bits.
- Return the chicken and the accumulated juices to the pot and push it into the sauce.
- Bring just to a boil, reduce the heat to low, then cover and cook, stirring occasionally, until the chicken is done, about 15 minutes.
- Serve hot.