Chicken Sauce Piquant Recipe

Name: Chicken Sauce Piquant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs chicken, deboned, cut in 1-inch pieces; mixed spice (recipe follows); 3/4 cup vegetable oil; 1 cup flour; 1 small onion, diced; 1 small poblano pepper; 1 tablespoon chopped garlic; 3 stalks celery, diced; 5 medium roma tomatoes, diced; 2 cups canned tomatoes; 1 tablespoon dried thyme; 4 bay leaves; 5 cups chicken stock; 4 dashes hot sauce; hot cooked rice; diced scallion, for garnish; SPICE MIX; 1 1/2 tablespoons salt; 2 teaspoons black pepper; 1/2 teaspoon white pepper; 2 teaspoons cayenne; 2 teaspoons chili powder; 1 teaspoon paprika

Servings: persons

3 1/2 lbs chicken, deboned, cut in 1-inch pieces
mixed spice (recipe follows)
3/4 cup vegetable oil
1 cup flour
1 small onion, diced
1 small poblano pepper
1 tablespoon chopped garlic
3 stalks celery, diced
5 medium roma tomatoes, diced
2 cups canned tomatoes
1 tablespoon dried thyme
4 bay leaves
5 cups chicken stock
4 dashes hot sauce
hot cooked rice
diced scallion, for garnish
SPICE MIX
1 1/2 tablespoons salt
2 teaspoons black pepper
1/2 teaspoon white pepper
2 teaspoons cayenne
2 teaspoons chili powder
1 teaspoon paprika

1
Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands.
2
In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour.
3
Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches.
4
Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.
5
Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.

1733

kcal

Calories

Fat

Carbs

223

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 1/2 lbs chicken, deboned, cut in 1-inch pieces, mixed spice (recipe follows), 3/4 cup vegetable oil, 1 cup flour, and more.

Yes, Chicken Sauce Piquant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Sauce Piquant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions