CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SAUSAGE SAUCE PIQUANT
Make and share this Sausage Sauce Piquant recipe from Food.com.
Provided by PanNan
Categories White Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage in a non-stick skillet.
- Drain any fat and set aside.
- Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
- Add onion and bell pepper.
- Saute.
- Add cooked sausage, tomatoes, water and seasonings.
- Cover and simmer at least one hour.
- Serve over rice.
Nutrition Facts : Calories 534.4, Fat 43, SaturatedFat 13.8, Cholesterol 77.4, Sodium 1710.6, Carbohydrate 9.5, Fiber 1, Sugar 1.9, Protein 26.2
QUICK AND EASY CHICKEN PIQUANT
This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
- Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 19.6 g, Cholesterol 63.8 mg, Fat 6.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 1.3 g, Sodium 582.8 mg, Sugar 3.6 g
CHICKEN AND SAUSAGE SAUCE PIQUANT
Provided by CookEatShare Cookbook
Number Of Ingredients 14
Steps:
- Brown chicken and sausage, drain grease. Cook onions, bell peppers, parsley, and garlic. Add in tomato paste, tomato sauce, Lea & Perrin's warm sauce and barbecue sauce and all remaining ingredients. Cook for 30 min. Add in chicken and sausage and water to cover 1/2 inch over chicken and sausage. Simmer for 30 min. Add in sugar and simmer for 1 hour. Serve over rice.
Nutrition Facts : ServingSize 235 g, Calories 394, Fat 25.72 g, TransFat 0.08 g, SaturatedFat 7.79 g, Cholesterol 104 g, Sodium 856 g, Carbohydrate 13.83 g, Fiber 1.6 g, Sugar 9.78 g, Protein 26.13 g
CHICKEN SAUCE PIQUANT
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.
Provided by Megohm
Categories One Dish Meal
Time 2h20m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 720.8, Fat 48.2, SaturatedFat 17.7, Cholesterol 227.9, Sodium 4148.6, Carbohydrate 27.6, Fiber 4.9, Sugar 11.6, Protein 45.4
BAYOU STYLE CHICKEN SAUCE PIQUANTE
Cajun and Creole homes have been dining on Sauce Piquant for generations. Some like it with Alligator, some with chicken. The main ingredient can even be seafood. But the process is all the same. You must have the trinity (onion, bell pepper, and celery), and you must make a roux.
Provided by Penny Stettinius
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a Lagre heavy pot heat the oil.
- Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
- Remove chicken and set aside.
- Keep the heat going under your frying pan and add the bacon grease.
- When grease is hot, slowly whisk in the flour.
- Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
- Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
- Reduce heat to medium.
- Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
- Add the chicken and cook until the chicken is done.
- Taste and reseason.
- Add green onion and parsley.
- Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
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