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Chicken sauce piquante
Cajun chicken braised in a spicy tomato roux sauce
Sauce piquante is the fiery tomato-and-roux braise of the Cajun parishes, cooked in big black pots for family reunions and the Raceland sauce piquante festival, with chicken, rabbit, alligator or turtle. This chicken version simmers until falling off the bone in a sauce sharp with chilli, vinegar and plenty of black pepper. Serve over rice. Chef's tip: let it sit for 20 minutes off the heat before serving; the heat and sharpness mellow and blend.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Fresh ingredients (5)
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Method
0/5 doneStep 1: Season the 3 ⅓ lb chicken thighs and drumsticks, bone in with the 2 tsp salt and 1 tbsp Cajun seasoning. Brown in the ¼ cup vegetable oil in a heavy casserole over a medium-high heat for 10 minutes until golden; set aside.
12 minStep 2: Stir the 1 ¾ oz plain flour into the oil and cook over a medium heat, stirring, for 12 minutes into a peanut-butter-coloured roux.
12 minStep 3: Add the 2 onions, 2 celery sticks, 1 green pepper and 2 jalapeños and cook 8 minutes, then the 4 cloves garlic for 1 minute.
9 minStep 4: Add the 1 ¾ lb tinned chopped tomatoes, 1 ¼ cups chicken stock, 1 tbsp white vinegar and 2 bay leaves, return the chicken, cover and simmer for 45 minutes, until the meat pulls easily from the bone and reaches 165°F at the thickest part. A common mistake is a fierce boil, which scorches the sauce on the base.
45 minStep 5: Rest 20 minutes, skim any fat, scatter with 4 spring onions and serve over rice.
20 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken sauce piquante take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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