Chicken Sauce Piquante with Steamed Basmati Rice

Instructions

1. 1

   Pat the chicken pieces dry with paper towels and season generously with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken for 2-3 minutes per side. Remove the chicken and set aside.

2. 2

   In the same pot, reduce heat to medium-low. Add the remaining 1/2 cup of oil. Once warm, gradually whisk in the flour until smooth to form the roux. Cook, stirring constantly and scraping the bottom and corners of the pot with a flat-edged wooden spoon, for 15-25 minutes. The roux should become a deep, rich brown color, similar to milk chocolate, and have a nutty aroma. Do not let it burn.

3. 3

   Add the 'holy trinity' (chopped onion, bell pepper, and celery) to the hot roux. Stir immediately and continuously for 5-7 minutes, until the vegetables soften and become translucent. This process also cools the roux down to prevent it from scorching. Stir in the minced garlic and cook for one more minute until fragrant.

4. 4

   Stir in the undrained diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes. Very slowly, begin adding the chicken broth, about one cup at a time, whisking constantly to incorporate it smoothly into the roux and prevent lumps. Once all the broth is added, bring the mixture to a steady simmer.

5. 5

   Return the browned chicken and any accumulated juices to the pot. Add the Cajun seasoning, cayenne pepper, dried thyme, and bay leaves. Stir well. Reduce the heat to low, cover the pot, and let it simmer gently for at least 60-75 minutes, stirring occasionally. The chicken should be fork-tender and the sauce should be thick and flavorful.

6. 6

   Remove the pot from the heat. Discard the bay leaves. Stir in the hot sauce, most of the sliced green onions, and chopped parsley, reserving some for garnish. Taste and adjust seasoning with more salt, pepper, or cayenne as needed. Let it rest for 5 minutes before serving hot over steamed white rice.