Chicken Sauce Piquante (Process w/ Pics) | TigerDroppings.com
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Seven Costanza
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The Wild West
Member since Aug 2012
1864 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
49573 posts
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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
20067 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
2340 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
55220 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
31383 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
49573 posts
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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
27777 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
20067 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
49573 posts
Online

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
20067 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
49573 posts
Online

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
31383 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
20067 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
20067 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
27777 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
#buganation
Member since Nov 2003
195695 posts

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


John McClane
New Orleans Saints Fan
Member since Apr 2010
27777 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
87921 posts
Online

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


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