CHICKEN SPAGHETTI (Cajun Ninja)

Updated at: Thu, 17 Aug 2023 08:49:37 GMT

Step 1

Start out by heating a large pot over medium heat.

Step 2

Also heat up a large stock pot filled with 5 quarts of water over medium heat.

Step 3

Add the two whole chickens to the stock pot.

Step 4

Cut 1 onion, 2 carrots, and 1 stick of celery into chunks, then add them to the stock pot with the chicken.

Step 5

Raise the heat to high. As you start to see foam rise to the top, skim it out. Keep the lid on in-between skimming, this will prevent too much water from evaporating.

Step 6

Chop the remaining onion, bell pepper, celery, and garlic.

Step 7

Add the 2 tablespoons of olive oil to the large pot.

Step 8

Next Add the chopped onion, celery, bell pepper, and garlic to the pot. Sauté for 25 minutes stirring regularly.

Step 9

As the stock pot increases in heat, and you’ve skimmed much of the foam, add 2 tablespoons of salt and 1 tablespoon of garlic powder.

Step 10

When the stock pot reaches a rolling boil, cover, lower to a simmering heat, and let cook for one hour.

Step 11

After you’ve been sautéing your vegetables down for 25 minutes, add in 12 ounces of tomato paste, and cook down for another five minutes.

Step 12

After five minutes, add in the two cans of mild rotelle tomato, and cook down for another five minutes.

Step 13

After five minutes, mash down the tomatoes and vegetables with a slotted spatula or potato masher.

Step 14

Next add the crushed tomato, and tomato sauce.

Step 15

Next add the sugar, parsley flakes, basil, salt, pepper, red pepper flakes, and bay leaves.

Step 16

Blend everything together.

Step 17

Raise the heat so that you start to see a slight boil.

Step 18

Be careful, the sauce is thick and may pop.

Step 19

When you start to see some slight bubbling, cover the pot, lower to a simmering heat, and let cook for two hours. Be sure to come back and stir the bottom once every 10 minutes.

Step 20

Meanwhile, your chicken stock should have finished cooking. Carefully remove the chicken on to a tray. Pour the remainder through a sifter over a large bowl or pot. You may have to do this a couple times so that you can remove any lingering bits.

Step 21

Once you have a clean broth, add two cups worth to the sauce, and leave the remainder in a pot off to the side. Let the chicken cool down for at least an hour.

Step 22

When the chicken is cool enough, then you can go about pulling the meat off the bone.

Step 23

After the sauce has cooked down for two hours, add the chicken to the sauce, and let simmer for an additional hour.

Step 24

With about 30 minutes left of cooking the sauce, heat up the chicken stock on a high heat.

Step 25

Once you’ve reached a rolling boil, add the pasta to the stock. Boil the pasta according to the package directions.

Step 26

Cook some garlic bread, and enjoy!

0 liked

0 disliked