Chicken Sauce Piquant is a Cajun smothered chicken recipe swimming in a flavorful spicy tomato sauce. Step into the beautiful world of Cajun cooking.
I first learned about sauce piquante in culinary school during our Cajun-Creole cooking classes, and if this is your first introduction to me. Let me be clear, my favorite thing to eat is smothered chicken and rice.
Once I found out that this Cajun classic was a spicy tomato gravy made with a dark roux, I was hooked on the description. Then I fully committed after the first bite and have been making it for over 15 years.
The spice level can be modified, but the way I made this recipe, even my neighbors 5-year-old asked for more. While I personally believed it needed more heat. So that should answer the question of “How spicy is it?”
Traditionally its served over rice, but I put a baked sweet potato as an option because you can use it to make a loaded sweet potato. Thank me later. For now, let me teach you how to whip this up!
Here are the ingredients youll need for this simple sauce piquante. Youll also want to use your Dutch oven for the recipe.
I like to use a whole cut up chicken for my recipe, but any part of the chicken will work.
You need regular all-purpose flour. Avoid using self-rising flour in this recipe because itll taste metallic.
You can use any vegetable oil you have. I like to use avocado oil because of the high smoke point and health benefits.
The holy trinity of Cajun and Creole cooking is onion, celery, and bell peppers, and dont forget the garlic.
Something magical about this leaf is the earthy flavor it adds is noticeable if its not used.
You can use any green chiles you like, but my go-to is jalapenos or serrano with some cayenne pepper.
How To Make Chicken Sauce Piquante Recipe
Making chicken sauce piquant is very easy if you can make a roux and dump ingredients into a pot. Youll be delighted with the smells in your home while this cooks down.
Season chicken evenly on both sides with Cajun seasoning.
Heat oil in a 5-quart Dutch oven over medium heat; once hot, cook chicken in batches on each side until golden brown.
Turn heat to medium-high; once a white smoke comes from the oil, add flour and stir until you get a dark roux (a peanut butter color is perfect).
Add onion, green bell pepper, celery, and jalapeño. Stir for 2-3 minutes; add garlic, Cajun seasoning, kosher salt, cayenne, bay leaves, thyme, Italian seasoning, and worcestershire sauce.
Stir in chicken stock, then add tomato sauce.
Bring to a boil, reduce heat, add chicken, and simmer for 30-45 minutes. Stirring occasionally to prevent sticking.
Serve over rice and garnish with chopped parsley, green onions, and a few dashes of hot sauce.
How To Store Chicken Sauce Piquant
Chicken sauce piquant is best eaten immediately, but it will remain fresh in an airtight container for 7 days in the fridge.
To reheat sauce piquant, reheat over medium heat for 8-10 minutes or until hot.
Place cooled chicken in an airtight container freezer safe and freeze for 3 months. Thaw 24 hours before reheating.
South Louisiana Sauce Piquant
FAQ
What is the meaning of piquant sauce?
What is piquante sauce made of?
What is the difference between sauce piquante and court bouillon?
What is the difference between sauce piquant and creole sauce?
What is sauce piquant?
In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. “Piquant”” comes from the French for “”to prick or sting