Table of Contents
Why You’ll Absolutely Love This Chicken Sauce Piquant Recipe
Craving a dish that’s both comforting and packed with flavor? Imagine sinking your fork into tender chicken, smothered in a vibrant, tangy, and slightly spicy tomato-based sauce that dances on your taste buds. That’s exactly what you get with this incredible Chicken Sauce Piquant Recipe! This isn’t just another weeknight dinner; it’s a taste of Louisiana, simmered to perfection and ready to bring some zest to your table. If you enjoy savory stews, you might also like our pork caldereta. Get ready to fall in love with the rich, savory, and oh-so-satisfying flavors – you won’t be able to resist coming back for seconds (and thirds!).
This recipe is a winner for so many reasons. Firstly, it’s surprisingly easy to make, even if you’re new to Creole cuisine. Secondly, it’s incredibly flavorful, offering a delightful balance of spice, tanginess, and savory depth that will impress your family and friends. And finally, it’s wonderfully versatile – perfect served over rice, grits, pasta, or even creamy mashed potatoes. Ready to unlock the secrets to authentic and delicious chicken sauce piquant? Let’s dive in!
Printable Recipe Card: Your Easy Chicken Sauce Piquant Guide!
🔥 Zesty Chicken Sauce Piquant Recipe: Louisiana Flavor Burst!
Equipment
- 1 Large Pot or Dutch Oven For simmering the sauce
- 1 Large Skillet For browning the chicken
- 1 Cutting Board For chopping vegetables
- 1 Chef’s Knife For chopping vegetables
- 1 Measuring Spoons and Cups For accurate ingredient measurement
Ingredients
Chicken Sauce Piquant Ingredients
- 2 lbs Chicken cut into pieces (thighs, legs, or a mix)
- 1 large Onion chopped
- 1 large Green Bell Pepper chopped
- 2 stalks Celery chopped
- 2 cloves Garlic minced
- 28 oz Crushed Tomatoes canned
- 1 cup Chicken Broth low sodium
- 1/4 cup Tomato Paste
- 2 tbsp Vegetable Oil or olive oil
- 1 tbsp Cajun Seasoning adjust to taste
- 1 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/4 – 1/2 tsp Cayenne Pepper or to taste, for heat
- 1 bay leaf Bay Leaf
- to taste Salt and Black Pepper
- Optional Hot Sauce to taste, for extra heat
- For serving Cooked Rice white or brown
- Optional Fresh Parsley or Green Onions chopped, for garnish
Instructions
- Season the chicken pieces generously with Cajun seasoning, salt, and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in batches and brown on all sides. Remove chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, bell pepper, and celery. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and chicken broth. Add dried thyme, oregano, cayenne pepper (if using), bay leaf, salt, and black pepper to taste. Bring the sauce to a simmer.
- Return the browned chicken to the pot or Dutch oven. Stir to coat the chicken with the sauce. Bring back to a simmer, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- If you prefer a thicker sauce, remove the chicken from the pot and set aside. Increase the heat to medium and simmer the sauce uncovered for 10-15 minutes, or until it reduces to your desired consistency. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry and stir it into the simmering sauce in the last few minutes of cooking.
- Return the chicken to the sauce if removed. Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot over cooked rice. Garnish with fresh parsley or green onions, if desired. Add hot sauce to taste for extra heat.
Notes
What You’ll Need: Ingredients for This Chicken Sauce Piquant Recipe
Full Ingredient List
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons Creole seasoning, plus more to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (or more to taste)
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Cooked rice, grits, or pasta, for serving
Smart Ingredient Swaps and Easy Substitutions
- Chicken Thighs: Don’t have chicken thighs? You can substitute with chicken breasts, cut into similar-sized pieces. Just be mindful that chicken breasts cook faster and can dry out more easily, so keep a close eye on them during simmering. For a vegetarian option, consider using hearty mushrooms like cremini or portobello, or even firm tofu, pressed and cubed.
- Bell Peppers: Feel free to mix and match bell pepper colors! Orange or yellow bell peppers work just as well. If you prefer a milder flavor, you can reduce the amount of green bell pepper, or use poblano peppers for a touch of mild heat. If you’re not a fan of bell peppers, you can substitute with extra onions and celery to maintain the flavor base.
- Creole Seasoning: If you don’t have pre-made Creole seasoning, you can easily make your own blend! Combine paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and basil. There are many recipes online for homemade Creole seasoning – experiment to find your perfect mix! In a pinch, you can use a Cajun seasoning blend, but be aware that Cajun seasoning often tends to be spicier.
Budget-Friendly Tips and Finding Ingredients
- Chicken Thighs are Your Friend: Chicken thighs are generally more affordable than chicken breasts and often more flavorful, making them a great budget-friendly choice for this recipe. Buying chicken thighs in bulk and freezing them can save you money in the long run.
- Canned Tomatoes are Pantry Staples: Canned crushed tomatoes and tomato sauce are very economical and form the base of our sauce piquant. Stock up on these when they are on sale!
- Grow Your Own Herbs: Fresh herbs can elevate any dish, but they can be pricey at the grocery store. Consider starting a small herb garden at home – even a windowsill herb garden can provide you with fresh thyme, oregano, and parsley throughout the year. Dried herbs are also a cost-effective alternative and work wonderfully in this recipe.
- Shop Smart for Spices: Buying spices in bulk or from international markets can often be significantly cheaper than buying small jars at the regular grocery store.
- Stretch it Further: To make this dish stretch further to feed more people, you can add more vegetables like diced carrots or zucchini, or serve it over a bed of rice or grits to make it a heartier meal.
Let’s Get Cooking! How to Make This Chicken Sauce Piquant Recipe Step-by-Step
Prep the Chicken: In a large bowl, toss the chicken pieces with 2 tablespoons of Creole seasoning and the flour. Make sure the chicken is evenly coated. This step helps to create a slight crust on the chicken and thicken the sauce as it cooks.
Why this step is important: Coating the chicken in seasoned flour helps it brown nicely and contributes to a richer, more flavorful sauce.
Sear the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering (but not smoking!), add the chicken in batches, being careful not to overcrowd the pot. Sear the chicken on all sides until browned, about 2-3 minutes per side. Remove the browned chicken from the pot and set aside.
Tip for Browning: Overcrowding the pot will steam the chicken instead of searing it, preventing proper browning. Work in batches to ensure each piece browns beautifully. Don’t worry about cooking the chicken through at this stage; we just want to develop flavor through browning.
FAQ: Can I skip searing the chicken? While you *can*, searing the chicken adds a significant depth of flavor to the dish. The browning process (Maillard reaction) creates complex flavors that are essential for a truly delicious sauce piquant. If you skip searing, the flavor will be less developed.
Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, bell peppers, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – these flavorful bits are called “fond” and will add depth to your sauce.
Tip for Flavor: Don’t rush the sautéing process. Allowing the vegetables to soften and release their flavors at this stage is crucial for building a flavorful sauce base. The “holy trinity” of onion, bell pepper, and celery is the foundation of many Creole and Cajun dishes, providing a rich aromatic base.
Add Garlic and Spices: Add the minced garlic, dried thyme, dried oregano, and cayenne pepper to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Spice Level Adjustment: Cayenne pepper is what brings the “piquant” (spicy) element to this dish. Start with ½ teaspoon and adjust to your taste. If you prefer a milder sauce, reduce the cayenne or omit it altogether. For extra heat, you can add a pinch of red pepper flakes or a dash of hot sauce.
Build the Sauce: Stir in the tomato paste, crushed tomatoes, tomato sauce, and chicken broth. Add the bay leaf and Worcestershire sauce. Bring the mixture to a simmer, scraping the bottom of the pot to ensure nothing is sticking.
Liquid Consistency: If you prefer a thicker sauce, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate. If you want a thinner sauce, you can add a little more chicken broth.
Simmer the Chicken Sauce Piquant: Return the browned chicken to the pot. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 1.5 hours, or until the chicken is fork-tender and the sauce has thickened and the flavors have melded beautifully. Stir occasionally to prevent sticking.
Low and Slow Cooking: Simmering low and slow is key to developing deep flavors and tenderizing the chicken. The longer it simmers, the richer and more complex the sauce will become.
FAQ: Can I cook this in a slow cooker? Yes! You can adapt this recipe for a slow cooker. Searing the chicken and sautéing the vegetables on the stovetop first is still recommended for best flavor. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender.
Finish and Season: Remove the bay leaf. Stir in the apple cider vinegar. Taste the sauce and adjust seasoning with salt, black pepper, and more Creole seasoning or cayenne pepper, if needed, to your preference. The apple cider vinegar adds a touch of brightness that balances the richness of the sauce.
Final Flavor Check: This is the crucial step! Taste and season until the sauce is perfectly balanced to your liking. Don’t be afraid to adjust the salt, pepper, spice, or acidity until it tastes just right.
Serve: Ladle the chicken sauce piquant over cooked rice, grits, or pasta. Garnish with fresh parsley, if desired. Serve hot and enjoy!
Serving Suggestions: Chicken sauce piquant is traditionally served over white rice. Creamy grits or pasta like penne or rotini are also excellent choices. Consider adding a dollop of sour cream or a sprinkle of hot sauce for extra flair.
Expert Chef’s Tips and Tricks for the Best Chicken Sauce Piquant
Flavor Boosting Secrets
- Brown the Chicken Deeply: Don’t rush the searing process. Achieving a good, dark brown sear on the chicken is essential for developing a rich, savory flavor base. The browned bits left in the pot are flavor gold!
- Use Quality Creole Seasoning: The quality of your Creole seasoning significantly impacts the overall flavor. Experiment with different brands or make your own to find your preferred blend. Look for seasonings that are balanced and flavorful, not just overly salty or spicy.
- Don’t Skimp on the Aromatics: The “holy trinity” of onion, bell pepper, and celery is the foundation of Creole and Cajun flavors. Sautéing them properly until softened and fragrant builds a delicious base for the sauce.
- Low and Slow Simmering: Patience is key! Simmering the sauce piquant low and slow allows the flavors to meld and deepen, and it tenderizes the chicken beautifully. Resist the urge to rush this step.
- Add a Touch of Acidity: The apple cider vinegar at the end brightens the sauce and balances the richness. You can also use a squeeze of lemon juice or a dash of red wine vinegar for a similar effect.
Make-Ahead Magic
- Perfect for Meal Prep: Chicken sauce piquant is an excellent make-ahead dish. The flavors actually improve after a day or two in the refrigerator! Make a big batch on the weekend and enjoy it throughout the week for easy and delicious meals.
- Freezer-Friendly: This recipe freezes beautifully! Allow the sauce piquant to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Prep Ingredients in Advance: To save time on cooking day, chop all your vegetables and measure out your spices ahead of time. This way, when you’re ready to cook, everything is prepped and ready to go.
Spice Level Control
- Start Mild, Adjust Later: It’s always easier to add spice than to take it away. Start with the recommended amount of cayenne pepper (½ teaspoon) and taste as it simmers. You can always add more cayenne, red pepper flakes, or hot sauce to increase the heat to your liking.
- Consider Different Peppers: For a different kind of heat, experiment with adding a pinch of smoked paprika or a dash of your favorite hot sauce. You could also add a minced jalapeño or serrano pepper along with the bell peppers for a fresh pepper heat.
- Serve with Cooling Sides: If you are serving this to people with varying spice preferences, offer cooling side dishes like sour cream, yogurt, or a creamy coleslaw to balance the heat.
Serving Suggestions: Perfect Pairings for Your Chicken Sauce Piquant
Chicken Sauce Piquant is incredibly versatile and pairs wonderfully with a variety of side dishes and accompaniments. Here are some ideas to create a complete and satisfying meal:
Classic Sides:
- White Rice: The quintessential pairing! Fluffy white rice is perfect for soaking up all that delicious sauce.
- Creamy Grits: For a Southern twist, serve your chicken sauce piquant over creamy, cheesy grits. The smooth texture of the grits complements the richness of the sauce beautifully.
- Pasta: Pasta, Penne, rotini, or even egg noodles are great options for serving with sauce piquant. The sauce clings nicely to pasta, making for a comforting and satisfying meal.
- Mashed Potatoes: Creamy mashed potatoes are another excellent starchy base that soaks up the flavorful sauce.
Vegetable Sides for Balance:
- Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich sauce.
- Roasted Vegetables: Roasted broccoli, asparagus, or green beans offer a healthy and flavorful side.
- Cornbread: Sweet and savory cornbread is a classic Southern side that pairs perfectly with sauce piquant.
- Coleslaw: A creamy or vinegar-based coleslaw adds a cool and crunchy element to the meal.
Drink Pairings:
- Light-bodied Red Wine: A Pinot Noir or Beaujolais can complement the flavors of the sauce without overpowering it.
- Dry Rosé: A crisp, dry rosé is a refreshing and versatile pairing for spicy dishes.
- Light Beer: A crisp lager or pilsner is a classic choice for pairing with Southern cuisine.
- Iced Tea: Sweet or unsweetened iced tea is a refreshing non-alcoholic option.
How to Store and Reheat Your Delicious Chicken Sauce Piquant
Knowing how to properly store and reheat your leftover Chicken Sauce Piquant ensures you can enjoy its deliciousness again and again, without compromising flavor or food safety.
Storing Leftovers:
- Cool Completely: Before storing, allow the chicken sauce piquant to cool down to room temperature. This prevents condensation buildup in the container, which can affect the quality and encourage bacterial growth.
- Airtight Containers: Transfer the cooled sauce piquant to airtight containers. Glass or BPA-free plastic containers work well. Divide into individual portions for easy grab-and-go lunches or dinners.
- Refrigerate Promptly: Store the sauce piquant in the refrigerator within 2 hours of cooking. It will keep well in the refrigerator for 3-4 days.
- Freezing for Longer Storage: For longer storage, freeze the sauce piquant. Use freezer-safe containers or heavy-duty freezer bags. Label and date the containers. Frozen chicken sauce piquant can last for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Reheating Instructions:
- Stovetop Reheating (Recommended): The stovetop is the best method for reheating sauce piquant as it allows for even heating and helps maintain the sauce’s texture. Pour the sauce piquant into a pot or saucepan. Add a splash of chicken broth or water if needed to loosen the sauce (especially if reheating from frozen). Reheat over medium-low heat, stirring occasionally, until heated through. Avoid boiling, which can make the chicken dry.
- Microwave Reheating (Quick Method): For a quick reheat, microwave individual portions. Place the sauce piquant in a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap (vented). Reheat in 1-2 minute intervals, stirring in between, until heated through. Be careful not to overheat, as it can make the chicken tough.
- Oven Reheating (Less Common): While less common, you can reheat sauce piquant in the oven, especially if you are reheating a large batch. Preheat your oven to 350°F (175°C). Place the sauce piquant in an oven-safe dish, cover with foil, and bake for 20-30 minutes, or until heated through. Stir occasionally.
Frequently Asked Questions About Making This Chicken Sauce Piquant Recipe
- Q: Can I use bone-in chicken?
- A: Yes, you can use bone-in chicken thighs or drumsticks. They will require a longer cooking time to ensure they are cooked through and tender. Increase the simmering time accordingly, checking for doneness. Bone-in chicken can also add extra flavor to the sauce.
- Q: Can I make this recipe spicier?
- A: Absolutely! To make it spicier, you can increase the amount of cayenne pepper, add red pepper flakes, or include a chopped jalapeño or serrano pepper along with the bell peppers. You can also add a dash of your favorite hot sauce at the end.
- Q: What if I don’t have Creole seasoning?
- A: You can make your own Creole seasoning blend! A simple mix includes paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. Search online for “homemade Creole seasoning recipe” for various options and adjust to your taste.
- Q: Can I add other vegetables?
- A: Yes! Feel free to add other vegetables like diced carrots, zucchini, okra, or even mushrooms. Add them along with the bell peppers and celery to sauté.
- Q: My sauce is too thin. How can I thicken it?
- A: If your sauce is too thin, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate and the sauce to reduce and thicken. You can also make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the simmering sauce. Cook for a few minutes until thickened.
- Q: Can I make this recipe vegetarian or vegan?
- A: Yes, you can adapt this recipe. Substitute the chicken with hearty vegetables like cremini or portobello mushrooms, firm tofu, or even lentils. Use vegetable broth instead of chicken broth. Ensure your Worcestershire sauce is vegan (some brands contain anchovies) or use a vegan alternative like soy sauce or tamari for umami flavor.
Enjoy Your Homemade Chicken Sauce Piquant!
Congratulations, you’ve just created a truly flavorful and comforting Chicken Sauce Piquant Recipe! From the zesty spice to the tender chicken and rich tomato sauce, this dish is sure to become a new favorite in your kitchen. We hope you enjoy every delicious bite!
Did you love this recipe? Leave a star rating below! ⭐⭐⭐⭐⭐
Share your culinary creation with us! Tag us on Instagram @finger_licking_recipes and Pinterest @FingerLicking_Recipes. We can’t wait to see your delicious Chicken Sauce Piquant!
Now, tell us in the comments: What’s your favorite way to enjoy Chicken Sauce Piquant? Do you have any family traditions or secret ingredients you add? We’d love to hear your thoughts!
