Habanerno Chicken Jerktoufee
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Chicken breasts,; cut in small pieces |
| 3 | tb | Paul Prudhomme's Poultry Magic |
| 1 | lb | Unsalted butter |
| 1/2 | c | Chopped green peppers |
| 1/4 | c | Chopped celery |
| 1/3 | c | Chopped yellow onion |
| 1/3 | c | Chopped green onion |
| 1 | Habanero or Scotch Bonnet pepper,; seeded and chopped | |
| 1 | Jalapeno pepper,; seeded and chopped | |
| 2 | tb | Jamaican jerk sauce |
| 1 | pn | Black pepper |
| 1 | pn | White pepper |
| 1 | pn | Red pepper flakes |
| 1 | pn | Salt |
| 1 | ts | Dry jerk seasoning |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Flour |
| 1 | qt | Heavy cream |
| 2 | c | Chicken stock |
| 1/3 | c | Tomato sauce |
| 1/3 | c | Tasso or smoked ham |
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