# Chicken Sauce Piquant

This is a revamped Chicken Sauce Piquant recipe, which is a tomato-based chicken stew with an authentic Cajun feel, served with rice.

- Total time: 120 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 -5 lbs Thighs, Legs & Wings chicken
- Garlic Salt
- Black Pepper
- 1 Yellow Onion
- 1 Green Bell Pepper
- 2 Sticks Celery
- 4 Garlic cloves
- 1 handful fresh parsley
- 1 Stick Butter
- 0.66 Cup Vegetable Oil
- 1 Cup All-Purpose Flour
- 1 6 oz Can Tomato Paste
- 0.25 14.5 oz Can Fire Roasted Diced Tomatoes
- 1 Can Mild Rotel Tomatoes
- 1 32 oz Container Chicken Stock
- 2 15 oz Cans Tomato Sauce
- 2 Cups Water
- 2 Tablespoons Sugar
- 1 Tablespoon Cajun or Creole Seasoning
- 2 Bay Leaves

## Instructions

1. Heat a large pot on medium-low heat for the roux and a large pan on medium heat for the chicken.
2. Chop one green bell pepper, one yellow onion, four cloves of garlic, and two sticks of celery.
3. Move the chopped vegetables to a bowl and refrigerate.
4. Season chicken generously with garlic salt and black pepper on both sides.
5. Dust both sides of the seasoned chicken with all-purpose flour using a sifter, shaking off excess flour.
6. Add one stick of butter to the hot pan.
7. Once the butter is melted, add the dusted chicken to the pan to sear.
8. Sear the chicken for 6-8 minutes on each side until browned.
9. While chicken is searing, start the roux in the hot pot by adding two-thirds cup of vegetable oil and one cup of all-purpose flour.
10. Stir the roux immediately and continuously until it reaches a good caramel or light brown color.
11. Once chicken is browned, remove it from the pan.
12. Add the chopped vegetables to the pan with the drippings from the chicken and sauté, stirring to break up the bits.
13. After sautéing the vegetables for about 10 minutes, add one 6-ounce can of tomato paste and stir it around.
14. Continue cooking and stirring the vegetables and tomato paste.
15. After another 10 minutes, add one can of mild Rotel tomatoes (or spicy if preferred) and sauté for a couple of minutes.
16. Add a 14.5 ounce can of fire roasted diced tomatoes and blend around.
17. Once the roux reaches a nice brown color, start adding a small amount of a 32-ounce container of chicken stock slowly, blending it around until creamy.
18. Add the rest of the chicken stock to the tomato mixture in the pan.
19. Pour the contents of the pan (chicken, vegetables, and tomato mixture) into the pot with the roux and blend well.
20. Add two 15-ounce cans of tomato sauce to the pot and stir.
21. Add 2 cups of water, using some to rinse the remaining goodness from the pan into the pot.
22. Chop the fresh parsley finely.
23. Add 2 tablespoons of sugar and 1 tablespoon of your favorite Cajun or Creole seasoning to the pot and stir.
24. Add 2 bay leaves to the pot.
25. Slowly add the browned chicken back into the pot, pushing each piece down to submerge it in the sauce, and pour in any remaining juices from the chicken bowl.
26. Raise the heat to bring the mixture to a slight boil.
27. Once it begins to boil, cover the pot, lower the heat to a simmer, and cook for two hours, stirring the bottom every 10 to 15 minutes.
28. Serve with rice and enjoy.

## Equipment

- large pot
- large pan
- sifter
- bowl

## Tips

- When searing butter, if it sizzles and browns too fast, pull the pan off the heat and move the butter around to cool the pan.
- For a roux, a low and slow heat is recommended for a patient process, though high heat is faster but riskier.
- You can use different meats like alligator or rabbit by following the same recipe outline.
- Adding sugar reduces tomato acidity and adds a hint of sweetness.

## Source

- Original video: https://youtu.be/vu2D75HlJF0
- Recipe page: https://www.cliprecipe.com/recipe/1cae2433-2211-450c-8b83-3bb85887fee1
- Extracted: 2025-12-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt