🔥 Zesty Chicken Sauce Piquant Recipe: Louisiana Flavor Burst!
Dive into the heart of Louisiana with this vibrant and flavorful Chicken Sauce Piquant recipe! This dish features tender chicken simmered in a rich, spicy, and tangy tomato-based sauce, packed with the holy trinity of Cajun cooking – onions, bell peppers, and celery. Perfect for a weeknight dinner or a weekend feast, this easy-to-follow recipe will bring the authentic taste of Cajun cuisine straight to your kitchen. Get ready for a flavor explosion that will leave you craving more!
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
Spice Level: Adjust the amount of cayenne pepper to control the heat. For a milder dish, reduce or omit the cayenne. For a spicier sauce, add more cayenne or a pinch of red pepper flakes.
Serving Suggestions: Serve over white rice, brown rice, or creamy polenta. For a complete Cajun meal, serve with a side of cornbread or collard greens.
Variations: For a richer flavor, you can use bone-in, skin-on chicken. You can also add other vegetables like okra or diced potatoes to the sauce. Some variations include a splash of vinegar or Worcestershire sauce for added tanginess.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.