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Tender chicken thighs simmered in a rich, tangy tomato gravy with the Cajun holy trinity of onions, bell peppers, and celery. A hearty and flavorful Louisiana classic, perfect over a bed of fluffy white rice.
Season and Sear Chicken
Make the Roux
Tender chicken thighs simmered in a rich, tangy tomato gravy with the Cajun holy trinity of onions, bell peppers, and celery. A hearty and flavorful Louisiana classic, perfect over a bed of fluffy white rice.
This cajun_creole recipe takes 120 minutes to prepare and yields 4 servings. At 756.91 calories per serving with 42.41g of protein, it's a moderately challenging recipe perfect for dinner or supper or lunch.
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Sauté the Holy Trinity
Build the Sauce and Simmer
Finish and Serve
Substitute the chicken with 1 lb of andouille sausage (sliced and browned) or 1 lb of peeled shrimp (added in the last 5-10 minutes of cooking).
Incorporate 1 cup of sliced okra or mushrooms along with the holy trinity for added texture and flavor.
For a spicier kick, add one minced jalapeño or a pinch of cayenne pepper along with the garlic.
Add 1/2 teaspoon of smoked paprika to the Cajun seasoning blend for a subtle, smoky undertone.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The cooked tomatoes in the sauce are a fantastic source of lycopene, a powerful antioxidant linked to improved heart health and protection against cellular damage.
The Cajun 'holy trinity' of onions, bell peppers, and celery, along with garlic, provides a variety of essential vitamins, minerals, and dietary fiber, contributing to overall wellness.
One serving of Chicken Sauce Piquant, without rice, contains approximately 580-650 calories. The final count depends on the fat content of the chicken and the amount of oil used.
It can be part of a balanced diet. It's rich in protein from chicken and contains vitamins from the vegetables. However, it is a rich dish due to the roux and chicken fat. To make it healthier, you can use less oil, skim the fat thoroughly, and serve it with brown rice.
Yes, you can use boneless, skinless chicken thighs or breasts. Sear them as directed, but reduce the simmering time to 30-40 minutes to prevent them from becoming dry.
Patience and constant stirring. Use a flat-edged spoon to scrape the bottom of the pot continuously over medium-low heat. Aim for a color similar to a copper penny or milk chocolate for the best flavor. If you see black specks, it's burnt and you must start over.
Absolutely! Sauce Piquant tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
The classic pairing is fluffy white rice to soak up the delicious gravy. A side of cornbread or a simple green salad with a vinaigrette also complements the dish well.
This recipe goes great with these complete meals
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
