Chicken Sauce Piquante

Name: Chicken Sauce Piquante
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: cajun
Ingredients: 900 g chicken thighs (boneless, skinless, cut into 2-inch chunks); 0.5 tsp salt; 1 pinch black pepper; 1 pinch cayenne pepper; 0.25 cup all-purpose flour; 3 tbsp vegetable oil; 2 pcs onion (medium, finely chopped); 1 pcs bell pepper (large green, finely chopped); 2 pcs celery (stalks, finely chopped); 4 pcs garlic (cloves, minced); 2 tbsp tomato paste; 400 g tomato (diced, with juices); 2 tbsp hot sauce (Louisiana-style); 2 cup water; 2 pcs bay leaf; 0.5 tsp dried thyme; 0.5 tsp sugar; 3 pcs green onion (sliced, for garnish); 2 tbsp parsley (fresh, chopped)

RATING

4.6/5(147)

TASTE SCORE

9/10

A bold, tangy Cajun stew featuring tender chicken simmered in a spicy tomato-based roux. The 'piquant' comes from a generous kick of Louisiana hot sauce and aromatic bell peppers, creating a deeply flavorful dish that's perfect ladled over steamed rice.

PREP

20m

COOK

75m

SERVES

1 CUP

398 cal

SERVINGS

METHOD · 6 STEPS

prep
Season the chicken.
In a medium bowl, toss the chicken chunks with salt, black pepper, cayenne pepper, and all-purpose flour until evenly coated. Set aside.
TIPPat the chicken dry with paper towels before seasoning so the flour sticks better.
fry · ~10 min
Brown the chicken.
1.Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering.
2.Add dusted chicken pieces in a single layer and brown on all sides, 3 to 4 minutes per side.
3.Remove chicken from the pot and set aside on a plate.
TIPWork in batches so you don't overcrowd the pot — the chicken needs space to brown, not steam.
saute · ~8 min
Cook the trinity.
1.Reduce heat to medium and add the remaining 1 tablespoon oil to the same pot.
2.Add onion, bell pepper, and celery and cook until softened, about 6 to 7 minutes.
3.Add garlic and cook until fragrant, 1 minute more.
TIPScrape up the browned bits from the bottom of the pot — that's pure flavor deglazing into the vegetables.
saute · ~5 min
Build the roux and sauce base.
1.Stir in the tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly.
2.Add the diced tomatoes with their juices, hot sauce, water, bay leaves, dried thyme, and sugar.
3.Stir well and bring to a boil.
simmer · ~45 min
Braise the chicken.
1.Return the browned chicken and any accumulated juices back to the pot.
2.Reduce heat to low, cover, and simmer gently for 45 minutes until chicken is tender.
3.Stir occasionally and skim off any excess oil that rises to the surface.
TIPKeep the lid slightly ajar during the last 15 minutes if the sauce seems too thin — it helps thicken naturally.
garnish
Finish with fresh herbs.
Remove bay leaves. Taste and adjust seasoning with additional hot sauce if desired. Sprinkle with green onions and fresh parsley just before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken thighs dry before dredging so the flour coating adheres evenly.
2
Brown the chicken in batches to get a deep golden crust, not a steamed gray exterior.
3
Scrape the fond (browned bits) from the pot when cooking the trinity for max flavor.
4
Cook the tomato paste for a full 2 minutes until it darkens — this deepens the sauce's richness.
5
Simmer uncovered for the last 15 minutes if you want a thicker, more concentrated sauce.
6
Let the dish rest for 5 minutes after cooking so the flavors meld before serving over rice.

RECIPE VARIATIONS

Adapt it for your goals.

seafood piquante

Seafood piquante

Swap the chicken for 900g of shrimp and crawfish tails. Add them in the last 5 minutes of simmering to avoid overcooking. The seafood absorbs the spicy tomato sauce beautifully.

vegetarian

Vegetarian

Replace chicken with 2 cans of drained chickpeas and add an extra bell pepper. Simmer for 20 minutes instead of 45. Works great over rice for a hearty plant-based option.

extra spicy

Extra-spicy

For heat lovers, add 1 finely chopped jalapeño with the trinity and increase the hot sauce to 3 tablespoons. The cayenne already brings warmth, this dials it up further.

slow cooker

Slow cooker

After browning the chicken and cooking the trinity on the stove, transfer everything to a slow cooker and cook on low for 6 hours. The chicken becomes fall-apart tender.

HEALTH BENEFITS