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.