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re: Chicken Sauce Piquante (Process w/ Pics)
Posted on 12/12/12 at 5:50 am to Lester Earl
Posted on 12/12/12 at 5:50 am to Lester Earl
This would go great with turtle.
Am I the only one that makes a chicken sauce piquante with the whole chicken?
Am I the only one that makes a chicken sauce piquante with the whole chicken?
3
Posted on 12/12/12 at 6:36 am to Walt OReilly
Bookmark
Posted on 12/12/12 at 7:08 am to Martini
Damn i may cook a gator or turtle one next week. Both sound amazing.
Posted on 12/12/12 at 7:10 am to Martini
quote:
Am I the only one that makes a chicken sauce piquante with the whole chicken?
I always use a whole chicken, get lots more flavor that way
Posted on 12/12/12 at 7:33 am to Seven Costanza
I've never cooked a sauce piquante, but this has inspired me. I'll be using this as my guide. Nice job 
Posted on 12/12/12 at 8:48 am to Seven Costanza
One question..... I never use tomato paste because the roux is the thickening agent...... I'm wondering if I should try it with paste....
Posted on 12/12/12 at 8:50 am to Seven Costanza
All it needs is some good Ville Platte smoked sausage!
Posted on 12/12/12 at 8:54 am to Seven Costanza
Looks awesome
Posted on 12/12/12 at 9:08 am to Seven Costanza
What do you guys season the chicken with, cajun style or italian style?
Posted on 12/12/12 at 9:10 am to Seven Costanza
I know what I'm cooking this weekend. That looks great!
Posted on 12/12/12 at 9:13 am to Seven Costanza
quote:
Seven Costanza
quote:
Chicken Sauce Piquante
Do you pronounce it like my wife does?
"Saw Pa-caw"
Posted on 12/12/12 at 9:18 am to Seven Costanza
Looks freaking delicious, if you dont mind me asking. How many onions, bell peppers, stalks of celery? How much chicken stock, sauce and tomatoes? I would love to recreate this, sauce piquante is my next dish to perfect.
Posted on 12/12/12 at 10:05 am to sloopy
quote:
Looks freaking delicious, if you dont mind me asking. How many onions, bell peppers, stalks of celery? How much chicken stock, sauce and tomatoes? I would love to recreate this, sauce piquante is my next dish to perfect.
I used:
one big onion
Two stalks of celery
one bell pepper
All chopped well
5-6 cloves of garlic minced
1 1/2 cups of oil to 1 cup flour
I let the roux get to a caramel color.
The small can of tomato paste (I think they are 6 oz.)
A Rotel can (You can try the spicy Rotel. I'll probably try that next time.)
A regular size can of whole tomatoes
4 cups of chicken stock
I eyed the amount of green onions and parsley that I chopped up. I like more green onions to parsley. It's to your discretion. They tasted delicious as garnish with the other flavors.
I used the 6 chicken breasts, but like I said, I'll probably try thinner next time. Seeing the discussion here though, either chicken thighs or a whole chicken seem to be better options. I would like to try both of them eventually.
ETA: I checked my recycling bin. The Rotel can is 10 oz, and the tomato can was 14.5 oz. Also when I seasoned it at the end, I used 2 tbsp of sugar and Worcestershire sauce and 1/2 to 1 tsp of oregano along with the other seasonings (salt, pepper, hot sauce, cayenne).
This post was edited on 12/12/12 at 10:35 am
Posted on 12/12/12 at 10:09 am to Martini
quote:
Am I the only one that makes a chicken sauce piquante with the whole chicken?
No. That's why I find the whole debate between thighs versus breasts silly here.
It's best done with a whole, cut up, bone in chicken. Anything else, is just wasting your time, it seems.
Posted on 12/12/12 at 11:19 am to Y.A. Tittle
where are all the peppers?
Posted on 12/12/12 at 11:25 am to lsugrad35
quote:
I've never cooked a sauce piquante, but this has inspired me. I'll be using this as my guide. Nice job
Bookmarked
Posted on 12/12/12 at 11:37 am to Seven Costanza
quote:
I used the 6 chicken breasts, but like I said, I'll probably try thinner next time. Seeing the discussion here though, either chicken thighs or a whole chicken seem to be better options. I would like to try both of them eventually.
I know people are eating more healthy by using boneless and skinless chicken, but bones and fat gives you much more flavor. A hen is preferable, but a fryer will work, too.
Smoked sausage would be a nice addition as well. Otherwise, your dish looks pretty damn tasty.
Posted on 12/12/12 at 11:52 am to Seven Costanza
Has anyone said this dish needs some dark meat?
Posted on 12/12/12 at 11:55 am to Tiger Authority
quote:
Damn that looks good.
Posted on 12/12/12 at 12:06 pm to Motorboat
im still wondering where are all the peppers.
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