Cajun Ninja Chicken Sauce Picante Recipes

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CHICKEN SAUCE PIQUANT



Chicken Sauce Piquant image

Chicken Sauce Piquant- boneless chicken thigh pieces are fried and then braised in a fabulously rich tomato sauce and served over rice. This Southern Louisiana Chicken recipe is packed with flavor.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 20

2 pounds boneless, skinless chicken thighs
1/2 cup all-purpose flour
1 tablespoon plus 1/2 teaspoon Creole seasoning, (I use Tony Chachere's)
1/4 cup plus 1 tablespoon vegetable oil
1 medium onion, (diced)
1 green bell pepper, (diced)
1 celery rib, (diced)
2 garlic cloves, (minced)
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
2 slices bacon
2 tablespoons Worcestershire sauce
1 teaspoon sugar
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon Tabasco sauce
salt and pepper
3 green onions, (sliced)
white rice for serving

Steps:

  • Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
  • Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
  • Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
  • Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
  • Preheat the oven to 350 degrees.
  • Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
  • Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
  • Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
  • Serve with rice and sprinkle with green onions.

Nutrition Facts : Calories 402 kcal, ServingSize 1 serving

CHICKEN SAUCE PIQUANTE



Chicken Sauce Piquante image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
1 (3 pound) fryer chicken, cut into 8 pieces
1 teaspoon salt, plus 1/2 teaspoon
1 1/2 teaspoons Essence, recipe follows
3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)



Cajun Chicken Sauce Piquante (Pressure Cooker) image

Love this simple delicious recipe made FAST with a pressure cooker. Mind you, this is different from a pressure canner ... usually. These are very useful safe kitchen tools that make delicious meals that taste as if they have been simmered for hours, but FAST! Received via email from Thurston Beauchamp - thank you Thurston!

Provided by Busters friend

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 fryer, cut up
2 tablespoons peanut oil
1 cup celery, diced
1 cup onion, chopped
1/2 cup bell pepper, diced
4 garlic cloves, finely chopped
1 cup rhine wine
4 cups tomatoes, canned whole with juices
louisiana hot sauce, to taste
1 teaspoon salt
2 bay leaves, whole

Steps:

  • Add the peanut oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides.
  • Add all the rest of the ingredients to the pot and stir to blend.
  • The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. Start off with a little, you can always add more at the table when the meal is served.
  • Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
  • When the pressure has been reduced, open the pot and place back on the burner. Stir the ingredients very gently to distribute and check the consistency of the sauce. If it is too thin, turn the fire up high and reduce the liquid. If it is too thick, add a little water.
  • Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.

Nutrition Facts : Calories 614.9, Fat 41.9, SaturatedFat 11.2, Cholesterol 172.5, Sodium 774.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.4, Protein 45.3

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