Chicken Sauce Piquante
Chicken smothered in a spicy roux-based tomato sauce. Served over rice, this traditional Cajun recipe is uniquely delicious!
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Here's What You Need
- 1 whole Chicken (about 4 ½ pounds) - Cut into 10 pieces See Notes
- ¾ cup Vegetable Oil divided (plus 2 tablespoons) - or Bacon Grease
- ¾ cup AP Flour
- 2 cups Yellow Onions - coarse chop
- 1 cup Bell Peppers - coarse chop
- ½ cup Celery - coarse chop
- 2 tablespoons Garlic - about 5 cloves
- 6 ounces Tomato Paste
- 1 cup Dry White Wine
- 4 cups Chicken Stock
- 28 ounces Whole Tomatoes
- 1 Jalapeno Pepper - See Notes
- 1 cayenne pepper (dried)
- 1 bunch Green Onions
- 3 tablespoons Sugar
- 2 tablespoons Worcestershire
- 4 tablespoons Parsley
Herb and Spice Blend
- 1 tablespoon Creole Seasoning - plus some for chicken
- ½ teaspoon dry thyme
- ½ teaspoon kosher Salt
- ½ teaspoon ground black pepper
- ½ teaspoon white pepper
- 2 Bay Leaves
- ¼ teaspoon Cayenne pepper - optional
- 1 teaspoon Crushed red pepper - optional
Here's What You Do
- Cut the chicken into 10 pieces (See Notes). Season the chicken with Creole seasoning and place it in the refrigerator uncovered until needed. Prepare the remaining ingredients. Mix the Herb and Spice Blend in a prep bowl before beginning.
- Heat about 2 tablespoons of the vegetable oil in a Dutch oven over medium-high heat. Brown the chicken pieces for about 4 minutes on each side. Remove the browned chicken from the Dutch oven and set it aside. See Notes.
- Lower the heat to medium and add the remaining oil. When shimmering, add the flour. Whisk or stir for about 5 to 8 minutes to make a dark roux.
- Remove the Dutch oven from the heat and add the Trinity (yellow onions, celery, and bell peppers). Stir well, then return the Dutch oven to medium heat and saute until the onions are softened and translucent, about 8 minutes. See Notes
- Next add the garlic, some of the red pepper flakes, and about ½ the Herb and Spice Blend (not the Bay Leaves yet). Continue to saute until aromatic, about 2 minutes.
- Maintaining medium heat, stir the tomato paste into the roux mixture and saute for about 5 to 8 minutes, while it browns slightly. Stir frequently so that it does not stick.
- Add the wine to the tomato paste and mix thoroughly. Cook about 5 minutes, stirring frequently, until most of the wine has reduced and the mixture thickens slightly.
- Next, add the whole tomatoes (which you crushed by hand), Worcestershire sauce, sugar, about ½ of the remaining Herb and Spice Blend, the jalapeno, the whole cayenne pepper, and the bay leaves. Mix thoroughly and simmer for about 5 minutes.
- Increase the heat to medium-high and add the stock. Stir well, bring the mixture to a high simmer, then lower the heat and continue on a slight simmer for about 45 minutes. Partially cover the Dutch oven. Stir occasionally.
- Add the browned chicken (including any juice that has accumulated), the remaining Herb and Spice Blend, and the green onions (reserve some to garnish the top at the end) and combine well.
- Continue to simmer for about 2 hours, stirring occasionally. Cover the Dutch oven for the first 30-45 minutes, then remove the lid completely or set it ajar as the sauce thickens.
- When the chicken is fork-tender and starts to pull away from the bone, it is done. Taste the sauce and add any salt and seasonings you’d like.
- Serve over rice with crispy French bread and a green salad.
Notes
Cut the breasts in half so all the pieces are relatively the same size.
For more spice use more jalapenos. Remove the seeds and ribs.
Once the chicken is browned, removing the skin will reduce the amount of fat rendered while simmering.
The roux continues to brown after the Trinity is added. Removing the Dutch oven from the heat helps control the browning while sauteeing the Trinity.
Whole tomatoes should be crushed by hand or with a potato masher before adding them to the sauce.
Leftovers can be held in an airtight container in the fridge for 3 to 5 days and in the freezer for up to 6 months. Defrost in the fridge overnight; reheat on the stove or microwave.
Nutrition
Calories: 607kcal | Carbohydrates: 36g | Protein: 25g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 790mg | Potassium: 1003mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2474IU | Vitamin C: 54mg | Calcium: 96mg | Iron: 4mg
