- 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite)
- 1/4 cup extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red onion
- 1/3 cup thinly sliced green onion, white and green parts
- 2 tablespoons Roasted Garlic Puree
- 1/3 cup diced celery
- 1/2 cup seeded, diced green bell pepper
- 1/2 cup seeded, diced red bell pepper
- 1/2 cup seeded, yellow bell pepper
- 1/3 cup seeded, diced poblano chile
- 1/4 cup seeded, diced cubanella pepper
- 1/4 cup seeded, diced banana pepper
- 1 tablespoon seeded, minced Fresno chile
- 1 1/2 teaspoons seeded, minced habanero chile
- 1 teaspoon seeded, minced jalapeno
- 1/2 teaspoon minced serrano chile
- 1/2 teaspoon seeded, minced fingerhot chile
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon dark brown sugar
- 1/3 teaspoon Hungarian paprika
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon chile powder
- 1/4 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup peeled and diced ripe banana
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 3/4 cup unsweetened coconut milk
- 3/4 cup pineapple juice
- 1/2 mango juice
- 1/2 cup papaya juice
- 1/3 cup freshly squeezed orange juice
- 1 tablespoon Key lime or regular lime juice
- 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
- 3 tablespoons unsalted butter, chilled and cut into pieces
- 2 pounds dried rigatoni pasta, cooked according to package directions, for serving
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Chicken Voodoo Rigatoni
Click image to enlarge
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