Chicken Sauce Piquante (Process w/ Pics) | TigerDroppings.com
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Seven Costanza
LSU Fan
The Wild West
Member since Aug 2012
1878 posts

Chicken Sauce Piquante (Process w/ Pics)


I started off seasoning six chicken breasts and cooking them in oil until they were golden brown. (I also realized at this point that I was going to need a bigger pot.)

I took the chicken, put it aside, and covered it to keep it warm. I would have used the oil that I cooked the chicken in to make the roux, but since I was switching to a new pot, I started anew.


Here is roux with the onions sauteing in it. (I should have taken one of just the roux. Sorry.) I like to do the onions first by themselves.


Next, I added tomato paste then the rest of the vegetables (celery, garlic, bell peppers), and let them saute.


I added a can of whole tomatoes and a can of Rotel tomatoes and mixed it well.


I poured in chicken stock, brought it to a boil, and then down to a simmer.


I seasoned it along with putting sugar, oregano, and Worcestershire sauce. I put the chicken back in and let it simmer for an hour or so.


After simmering for a while, I added parsley and green onions before serving.


The Finished Product!

The chicken was very tender and delicious, but I would do one thing differently. I would either get three chicken breasts and cut them in half to make 6 thinner breasts. Or just buy 6 of the thinly cut chicken breasts.


Tiger Authority
LSU Fan
Member since Jul 2007
29475 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Damn that looks good.


KosmoCramer
Ohio State Fan
Member since Dec 2007
50171 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Thanks, he's my alter.



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SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
20180 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

Damn that looks good.



I'll second that motion


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zztop1234
LSU Fan
Denham Springs
Member since Aug 2008
2343 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Looks NOM NOM

nice job


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Croacka
UNLV Fan
Denham Springs
Member since Dec 2008
56179 posts

re: Chicken Sauce Piquante (Process w/ Pics)
This would work great with boneless chicken thighs


I like them way more than breast


Hulkklogan
LSU Fan
Gonzales, LA
Member since Oct 2010
31448 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

This would work great with boneless chicken thighs



More fatty, would probably make a better-tasting sauce also


I absolutely LOVE a good sauce piquante. My grandma's is phenomenal and when she asks what I want for her to cook, 90% of the time it's her chicken sauce piquante that she makes with chicken thighs.


KosmoCramer
Ohio State Fan
Member since Dec 2007
50171 posts

re: Chicken Sauce Piquante (Process w/ Pics)
thighs are minimally more fatty than breasts fwiw.


And they taste infinitely better.


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John McClane
New Orleans Saints Fan
Member since Apr 2010
28034 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

This would work great with boneless chicken thighs I like them way more than breast
my only critique.


SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
20180 posts

re: Chicken Sauce Piquante (Process w/ Pics)
I bookmarked this thread and plan to use it as a guide just I do with that badass jamabalaya thread.


I'm guessing you could use this recipe and sub in other proteins?


KosmoCramer
Ohio State Fan
Member since Dec 2007
50171 posts

re: Chicken Sauce Piquante (Process w/ Pics)
So a lot of creole cuisine is using a liquid that is boiled down around meat that makes it really juicy and flavor filled?

this looks like jambalaya in that it's got meat, broth, and simmering/boiling.

I could be way off base.


SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
20180 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

this looks like jambalaya


Jambalaya should not look like that IMO.


KosmoCramer
Ohio State Fan
Member since Dec 2007
50171 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Yeah I understand that. Just the principal of browning the meat, then boiling/steaming/simmering down.


Hulkklogan
LSU Fan
Gonzales, LA
Member since Oct 2010
31448 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Looks nothing like jambalaya. Tastes nothing like jambalaya, unless you have an especially red, tomato-flavored jambalaya.

quote:

Yeah I understand that. Just the principal of browning the meat, then boiling/steaming/simmering down.


Most cajun food is cooked this way because it's easy and cheap. When most of these recipes were created, Louisianians (back then known just as Acadians - or 'cajuns', a shortened version)were highly impoverished and had to find ways to make cheap foods and make them stretch and taste good, hence lots of recipes involving cheap and/or fatty foods combined with lots of starch. Sausage jambalaya, stews with rice, rice and gravy, gumbo, etc.

eta

One cup of cooked chicken breast contains 5 g of fat compared to the 15 g in the chicken thigh.
This post was edited on 12/11 at 11:11 pm


SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
20180 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

Yeah I understand that. Just the principal of browning the meat, then boiling/steaming/simmering down.



Well you could apply that to many styles besides creole/cajun. I get what you're saying though. It applies to many dishes in the cajun/creole menu, but there are plenty that don't stick to that formula


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SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
20180 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

Looks nothing like jambalaya. Tastes nothing like jambalaya, unless you have an especially red, tomato-flavored jambalaya.



I've seen jambalaya served like the OP's pic in the New Orleans area, although not quite that runny.

That's a big reason why I prefer Cajun>>>Creole. Both styles can taste great, but IMO the less tomato the better


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John McClane
New Orleans Saints Fan
Member since Apr 2010
28034 posts

re: Chicken Sauce Piquante (Process w/ Pics)
quote:

Posted by SW2SCLA I bookmarked this thread and plan to use it as a guide just I do with that badass jamabalaya thread. I'm guessing you could use this recipe and sub in other proteins?
yep, alligator sauce piquante is the tits


Lester Earl
LSU Fan
Violet, LA
Member since Nov 2003
197955 posts
Online

re: Chicken Sauce Piquante (Process w/ Pics)
This would go great with chicken thighs


John McClane
New Orleans Saints Fan
Member since Apr 2010
28034 posts

re: Chicken Sauce Piquante (Process w/ Pics)
Absolutely, time to bookmark.


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Walt OReilly
LSU Fan
Mi Patria
Member since Oct 2005
89394 posts

re: Chicken Sauce Piquante (Process w/ Pics)
looks good man


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