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  • Writer's pictureTommy Centola

Chicken Sauce Piquante

Chicken is something that I could eat every day. There's so many different ways to cook it. How about two new ons this week?

1 cup vegetable oil, divided

1 cup all-purpose flour

1 tablespoon Creole/Cajun seasoning

3 bone-in skinless chicken breast ( about 2 1/2 pounds)

3 skin less chicken leg quarters (about 1/4 pounds)

2/3 cups chopped yellow onions

2/3 cup chopped green bell pepper

2/3 cup chopped celery

2 cloves garlic, chopped

3 cups hot chicken stock

2 cups crushed tomatoes

1 (14-ounce) can fire-roasted tomatoes

1 tablespoon fresh thyme leaves

1 teaspoon kosher salt

3 teaspoons hot sauce, or to taste

Hot cooked rice to serve

Garnish; chopped green onions

In a large cast-iron Dutch oven, heat 1/2 cup oil over medium-high heat; reduce heat to medium.

In a shallow dish, whisk together flour and Creole/Cajun seasoning. Dredge chicken in flour mixture, shaking off excess. (Reserve extra flour mixture). Add chicken to pot in batches, and cook until browned, 2 to 3 minutes per side. Remove from pot.

Whisk reserved flour and remaining 1/2 cup oil into pot. Cook, whisking constantly, until flour mixture turns a medium brown color ( about the color of peanut butter), 5 to 6 minutes. Add yellow onion, bell pepper and celery; cook, stirring constantly, until softened, about 5 minutes. Add garlic; cook for 1 minute. Gradually stir in hot stock. Stir in all tomatoes, thyme, and salt. Bring to a gentle boil over medium-high heat, stirring constantly.

Return chicken to pot, spooning sauce over chicken. Cover, reduce heat, and simmer, stirring sauce occasionally, until an instant-read thermometer inserted in thickest portion of chicken registers 165℉, about 45 minutes. Stir in hot sauce. Serve with rice. Garnish with green onions, if desired.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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