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Chicken Sauce Piquant
Ingredients
2 lbs boneless chicken thighs
½ cup + 1 tbs flour
1 tbs & 1 tsp Cajun seasoning
¼ cup oil
1 med onion – diced
1 bell pepper – diced
1 celery rib - diced
2 garlic cloves - minced
1 tbs tomato paste
1 (28 oz) crushed tomatoes
3 cups chicken broth
2 tbs Worcestershire sauce
1 tsp sugar
2 bay leaves
½ tsp thyme
1 tsp hot sauce
Salt
Pepper
3 green onions – sliced
Directions
Dice up your vegetables and set to the side
Mince up your garlic and set to the side
Cut each chicken thigh into bite size pieces
Place in Med bowl
Sprinkle with tbs Cajun seasoning
Mix to coat chicken
Add flour to bowl
Mix chicken till covered in flour
Heat Dutch oven over med-high
Add oil till hot
Cook chicken in batches till brown
*About 3 minutes per side
Once cooked set chicken to the side
Add 1 tbs oil to the pot
Add onion, bell pepper, celery and garlic
Cook for about 5 minutes
Scrape any bits lose on the bottom of the pot
Add 1 tbs flour to vegetables
Mix to coat
Cook for 1-2 minutes
Add tomato paste and crushed tomatoes
Add broth, and Worcestershire sauce
Add sugar, bay leaves and thyme
Add chicken and any juices to the Dutch oven
Mix to combine
Bring to a boil
Lower to a simmer
Add 1 tsp Cajun seasoning
Cover and cook for 45 minutes
Add hot sauce and season w/ S&P to taste
Cook additional 15 minutes uncovered
Server w/ rice and sprinkle with green onions
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