Best 3 Chicken Sauce Piquant Recipes
**Chicken Sauce Piquant: A Journey of Bold Flavors**
Indulge in a culinary journey with Chicken Sauce Piquant, a tantalizing dish that promises an explosion of flavors. Originating from the vibrant streets of New Orleans, this classic Creole dish combines the richness of chicken, the zest of piquant sauce, and the aromatic trinity of bell peppers, onions, and celery.
**Unveiling the Trio of Recipes:**
1. **Classic Chicken Sauce Piquant:** Embark on a traditional adventure with this timeless recipe. Perfectly seasoned chicken simmers in a flavorful sauce made from ripe tomatoes, piquant peppers, and a medley of aromatic herbs and spices.
2. **Creamy Chicken Sauce Piquant:** Experience a luscious twist on the classic. A creamy sauce, enriched with heavy cream and Parmesan cheese, envelops tender chicken pieces, creating a velvety and satisfying dish.
3. **Slow-Cooker Chicken Sauce Piquant:** Embrace the convenience of slow cooking. Allow your taste buds to dance with fall-off-the-bone chicken that has been slow-cooked in a piquant sauce, infusing every bite with a symphony of flavors.
LOUISIANA CHICKEN SAUCE PIQUANT
This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!
Provided by Sherrybeth
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat 3 cups of cooking oil hot enough to cook chicken.
- Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
- Remove the chicken from the oil.
- In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
- To the vegetable mixture, add your chicken which has slightly cooled.
- Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
- Serve with rice.
- If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.
CHICKEN SAUCE PIQUANT
Number Of Ingredients 1
Steps:
- 1. In a large bowl, whisk together salt, black pepper, white pepper, cayenne, chili powder and paprika. Add chicken and toss to coat. Add flour and toss to coat.
CHICKEN SAUCE PIQUANT
I created this recipe with my mom one Sunday while we were craving one of our favorite (discontinued) dishes from Copeland's.
Provided by david
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
- Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
- In a very large skillet or sauté pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
- After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
- While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
- After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
- In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
- Slice chicken into strips and add to sauce. Remove from heat.
- Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
- Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.
Nutrition Facts : Calories 526.6, Fat 24.1, SaturatedFat 7.2, Cholesterol 111.9, Sodium 68.1, Carbohydrate 52.3, Fiber 2.2, Sugar 5.1, Protein 24.2
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Use a sharp knife: A sharp knife will make it easier to cut your chicken and vegetables. It will also help you avoid accidents.
- Don't overcrowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thickened: If you want a thicker sauce, you can simmer it for longer or add a thickening agent, such as cornstarch or flour.
- Serve immediately: Chicken sauce piquant is best served immediately. However, you can also store it in the refrigerator for up to 3 days.
Conclusion:
Chicken sauce piquant is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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