Heaven on Seven Chicken Voodoo Rigatoni
Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning
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 jalapeño
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
1/4 teaspoon Hungarian paprika
1/4 teaspoon Spanish paprika
1/4 teaspoon chile powder
1/4 teaspoon ground allspice
1/4 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 cup 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

Season the chicken with 2 tablespoons Cajun seasoning.

In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil
over high heat. When oil is hot but not smoking add the chicken and
brown for 5 minutes, stirring frequently.

Stir in the yellow, red and green onions and the garlic puree cook
for 2 minutes.

Add the celery, peppers, and chiles cook until vegetables are soft,
about 10 minutes.

Add honey, sugars, paprikas, chile powder, allspice, coriander,
turmeric, salt, black and white peppers, red pepper flakes, remaining
1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat
and vegetables with the seasonings.

Mix in the banana, tomato sauce, water, coconut milk, juices and hot
pepper sauce. Bring to a boil reduce the heat to medium low and
simmer uncovered for 1 hour.

When ready to serve, stir in the butter until well blended and toss
with rigatoni in a large bowl.

Serves 8-10.

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