Best 2 Quick And Easy Chicken Piquant Recipes

Indulge in the tantalizing flavors of Chicken Piquant, a delightful dish that blends the essence of French and Creole cuisines. Originating from the heart of New Orleans, this culinary masterpiece boasts a rich history and a burst of bold flavors.

Embark on a culinary journey with our curated collection of Chicken Piquant recipes, each offering a unique twist on this classic dish. Discover the secrets of preparing the perfect sauce, mastering the art of searing chicken, and creating a harmonious balance of spices. Unlock the secrets to creating a dish that tantalizes the taste buds and leaves you craving for more.

Our comprehensive guide features recipes catering to various dietary preferences, including gluten-free, low-carb, and keto-friendly options. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, we have you covered.

Explore the versatility of Chicken Piquant as we present recipes that showcase its adaptability. From classic preparations to modern interpretations, our collection offers a diverse range of flavors to suit every palate. Prepare to be captivated by the zesty Creole sauce, the tender and succulent chicken, and the aromatic blend of herbs and spices that come together to create a truly memorable dining experience.

Here are our top 2 tried and tested recipes!

CHICKEN PICANTE

Chicken Picante image

My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Steps:

Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

CHICKEN SAUCE PIQUANTE

Chicken Sauce Piquante image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

Ingredients

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.

Tips:

To save time, use pre-cooked chicken or rotisserie chicken.
If you don't have a blender, you can use a food processor or immersion blender to make the sauce.
Feel free to adjust the amount of cayenne pepper to taste.
Serve the chicken piquant with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chicken piquant is a quick and easy dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover chicken. The sauce is flavorful and tangy, and the chicken is cooked to perfection. This dish is sure to be a hit with your family and friends.