STORY:
Although I created this recipe myself, I have vivid memories of
my grandmother and mother cooking sauce piquante. I came from a
big family of 12 and whenever lunch or dinner came around, we always
seemed to have lots of company. In those days, we raised our own
chickens, grew our own fresh vegetables, rice, corn and sugar cane,
and our milk came right from the cow! Although it was hard work
to cook back then, we sure had a great time. A few years ago when
Hurricane Andrew came through, everybody was without electricity
and most of the young people had no idea what to do under those
circumstances. Our 6 children, with all of their children, came
to our house and I cleaned out the freezer of chickens and vegetables
and cooked up a sauce piquante large enough to feed our family and
anyone else in the neighborhood. This recipe is also good with seafood
or game. Thelma Lemoine - Lafayette
INGREDIENTS:
- 6 chicken breasts
- 1 1/2 cups oil
- 1 cup flour
- 1 (6-ounce) can tomato paste
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 2 tbsps diced garlic
- 1 (10-ounce) can Rotel tomatoes
- 1 (16-ounce) can whole tomatoes
- 1 quart chicken stock
- 2 tbsps sugar
- 1 tsp salt
- black pepper
- cayenne pepper
- 1/2 tsp oregano
- 2 tbsps Worcestershire Sauce
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
METHOD:
In a heavy bottom dutch oven, heat oil over medium-high heat. Season
chicken breasts using salt and peppers and sauté until golden
brown. Remove from oil and keep warm. Add flour to pot and, using
a wire whisk, stir until dark brown roux is achieved. Add tomato
paste and continue to stir 5-6 minutes or until the sauce is a nice
brown color. Add onions, celery, bell pepper and garlic. Sauté
3-5 minutes or until vegetables are wilted. Add tomatoes and chicken
stock. Blend well into the roux mixture, bring to a rolling boil
and reduce to simmer. Add chicken, sugar, salt and peppers. Blend
well. Add oregano and Worcestershire. Allow to simmer 45 minutes
or until chicken is tender. Finish with green onions and parsley.
Serve over a plate of steamed white rice.
CHICKEN SAUCE PIQUANTE - (Something
New)
PREP TIME: 1 1/2 Hours
SERVES: 6
INGREDIENTS:
- 6 skinless chicken breasts
- 1 cup oil-less roux
- 1 quart defatted chicken stock, unsalted
- 1/4 cup oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 2 tbsps diced garlic
- 1 (6-ounce) can tomato paste, no salt added
- 1 (10-ounce) can Rotel tomatoes
- 1 (16-ounce) can whole tomatoes no salt added
- 2 tbsps sugar
- salt substitute
- black pepper
- cayenne pepper
- 1/2 tsp oregano
- 2 tbsps Worcestershire Sauce
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
METHOD:
Dissolve oil-less roux in stock and set aside. In a cast iron dutch
oven, heat oil over medium-high heat. Season chicken breasts using
salt substitute and pepper and sauté until golden brown.
Remove from oil and keep warm. Add onions, celery, bell pepper and
garlic. Sauté 3-5 minutes or until vegetables are wilted.
Add tomato paste, tomatoes and chicken stock/roux mixture. Blend
well into the vegetable mixture, bring to a rolling boil and reduce
to simmer. Add chicken, sugar, salt substitute and peppers. Blend
well. Add oregano and Worcestershire. Allow to simmer 45 minutes
or until chicken is tender. Finish with green onions and parsley.
Serve over a plate of steamed white rice.
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