Chicken Piquante
According to the “best-ever CHICKEN” cookbook by Linda Fraser, Sauce Piquante is big in Louisiana. The sauce is cajun roux based with touches of heat from the chili peppers. This is my version of chicken piquante.
Ingredients
Method
- Heat up oil in a pan. Fry the chicken pieces for a few minutes to brown each side. Transfer in a platter then set aside. Discard some of the grease from the pan. Sprinkle flour in the pan and whisk until you get the roux. *Kinda like when you make gravy.
- Add the chopped onions and celery. Stir and cook for 2-3 minutes or so. Add the stock(or water), salsa, and sprinkles of garlic powder, dried oregano, salt, and pepper. Stir everything around then carefully put the chicken pieces back into the pan. Cover and simmer for 45 minutes in medium heat. Stir occasionally.
Serve in a platter. Make sure to get all of the sauce out of the pan. You can also add chopped green peppers and use a can of chopped tomatoes(with juices) instead of salsa.
I served the chicken piquante with steamed green beans and wild mushrooms and herbs couscous. The flavor sauce would pair well with rice too so that’s an option for a side dish. Enjoy!
