GEAUXT's chicken sauce piquante

Friends, ( )

I thought I would share my recipe for chicken sauce piquante. This is a mix of a few different recipes I originally, and some stuff I changed through trial and error. By my family's requests I have been cooking this almost every weekend since Christmas.

This version is perhaps less spicy than some, because of my young kids, but you can always up the cayenne.


5-6 lbs boneless, skinless chicken thighs. (I actually made this batch with 6.3lbs. You could use more or less depending on how meaty you want it.)

Spices:
1/4 tsp cayenne
1/2 tsp oregano
2 tbsp sugar
Black pepper (I don't measure but probably 1 tsp)
1 tsp salt - plus more to taste
2 tbsp Worcestershire



Vegetables:
2 white onions chopped
1 large green bell pepper chopped
4-5 celery stalks chopped
Garlic - I add a crap load of garlic usually 15-20 cloves. I usually roughly chop or slice these

Canned ingredients:
1 can 8 oz tomato paste
1 can rotel tomatoes
1 28 oz can crushed tomatoes
1 qt chicken stock

These are what I have found to be my favorites of each:



For the roux I use 1 cup each of oil and flour.

I start off by liberally seasoning the chicken thighs. You can use whatever you want, but I found this zatarains creole seasoning works pretty well.



Next, I heat a small amount of my oil and brown the chicken thighs well on each side.



After the chicken thighs are browned, add the rest of the oil and 1 cup flour. Roux can me made to your taste, but I do a moderately dark one.



Once the roux is to your desired color, add the garlic and trinity and sautee until softened.



Add in the tomato paste and continue cooking for another minute or two.



Next add the rotel tomatoes, crushed tomatoes, and chicken stock. Bring to a boil.



Next, add in the spices and Worcestershire sauce.




Finally, add back in the chicken thighs, and simmer for about 45 minutes.



Once it's all done, serve over rice. You can also add some fresh chopped green onions for a crunch.

Enjoy