Chicken Sauce Piquant with Steamed Basmati Rice

Instructions

1. 1

   Season and Sear Chicken

   • Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 1 tablespoon of the Cajun seasoning, kosher salt, and black pepper. Season the chicken generously on all sides.
   • Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Carefully place the chicken thighs skin-side down in the pot. Sear for 5-7 minutes per side until deeply golden brown and crisp. Do not overcrowd the pot; work in batches if necessary.
   • Remove the seared chicken to a plate and set aside. Do not wipe out the pot.
2. 2

   Make the Roux

   • Reduce the heat to medium-low. Add the remaining 2 tablespoons of oil to the pot with the rendered chicken fat.
   • Whisk in the all-purpose flour until a smooth paste forms. Switch to a flat-edged wooden spoon or heatproof spatula.
   • Cook, stirring constantly and scraping the bottom of the pot, for 15-20 minutes. The roux will darken from blonde to a peanut butter color, and finally to a rich, copper penny or milk chocolate brown. It should have a nutty aroma. Be patient and do not let it burn.
3. 3

   Sauté the Holy Trinity

   • Immediately add the chopped onion, bell pepper, and celery to the hot roux. This will stop the roux from cooking further.
   • Stir constantly until the vegetables are well-coated. Sauté for 8-10 minutes, until the vegetables have softened and become tender.
   • Add the minced garlic and cook for another 60 seconds until fragrant.
4. 4

   Build the Sauce and Simmer

   • Gradually pour in about one cup of the chicken broth while whisking vigorously to create a smooth, lump-free gravy.
   • Once smooth, stir in the remaining chicken broth, the undrained diced tomatoes, Worcestershire sauce, hot sauce, and the final tablespoon of Cajun seasoning.
   • Bring the sauce to a boil, scraping up any browned bits (fond) from the bottom of the pot. Once boiling, reduce the heat to low to maintain a gentle simmer.
   • Return the seared chicken thighs and any accumulated juices to the pot, nestling them into the sauce.
   • Cover the pot and let it simmer for 60-75 minutes, stirring occasionally, until the chicken is fall-off-the-bone tender and the sauce has thickened and deepened in color.
5. 5

   Finish and Serve

   • Skim any excess fat from the surface of the sauce if desired.
   • Taste the sauce and adjust the seasoning with more salt, pepper, or hot sauce to your liking.
   • Stir in most of the sliced green onions and chopped parsley, reserving a small amount for garnish.
   • Serve hot over a generous portion of fluffy white rice, garnished with the remaining green onions and parsley.