Chicken Sauce Piquant

Name: Chicken Sauce Piquant
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 cups, 4-6 serving(s)
Ingredients: 1/4 cup butter; 1/4 cup flour; 1/2 cup diced onion; 1/2 cup diced celery; 1/2 cup diced bell pepper; 2 medium tomatoes, small dice; 5 garlic cloves; 1 small chili pepper, seeded and minced; 1/2 teaspoon cayenne pepper; 2 cups water or 2 cups chicken stock; 3 cups tomato sauce; 1 bay leaf; 1/4 cup creole seasoning, blend; 5 teaspoons salt; 1/2 teaspoon pepper; 10 chicken thighs

Submitted by Megohm

"Something I came up with when I was in dire need of some good Louisiana food. I was terrified my family was going to be scared to try it, but they loved it! The whole pot was devoured, so I will definitely be making this more often! I served it up with rice and petit pois. Note: You can use any other kind of meat, instead of chicken, although gauge your time and throw seafood in at the end, if you're planning on using that."

Download

Ready In:: 2hrs 20mins
Ingredients:: 16
Yields:: 8 cups
Serves:: 4-6

ingredients

¹⁄₄ cup butter
¹⁄₄ cup flour
¹⁄₂ cup diced onion
¹⁄₂ cup diced celery
¹⁄₂ cup diced bell pepper
2 medium tomatoes, small dice
5 garlic cloves
1 small chili pepper, seeded and minced
¹⁄₂ teaspoon cayenne pepper
2 cups water or 2 cups chicken stock
3 cups tomato sauce
1 bay leaf
¹⁄₄ cup creole seasoning, blend
5 teaspoons salt
¹⁄₂ teaspoon pepper
10 chicken thighs

directions

In a large pot or dutch oven , melt butter over medium-low heat and add flour.
Stir constantly until your roux turns the color of peanut butter, or just a little bit darker.
Then, add vegetables and garlic, cooking and stirring often, for about 7 minutes or so, until they soften.
Add spices, bay leaf, water (chicken stock) and tomato sauce, salt and pepper.
Taste and add more salt, pepper and/or cayenne, if needed.
Bring to a slow boil, add chicken, cover and let simmer over low heat about 1 1/2 hours.
Uncover, and continue to simmer over low for another half hour. Chicken will be falling apart somewhat. Check for seasoning and adjust if necessary.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

View Full Profile