Chicken Sauce Piquant
INGREDIENTS
3-4 lbs skinless chicken thighs cubed
1 1/2 tbs kosher salt
2 tsp black pepper
½ tsp white pepper
2 tsp cayenne pepper
2 tsp chili powder
1 tsp paprika
1 tbs dried thyme
4 bay leaves
¾ cup oil
1 cup flour
1 onion - diced
3 celery stalks - diced
1 small poblano Chile seeded and diced
1 tbs chopped garlic
5 Roma tomatoes
2 cups tomatoes
5 cups chicken broth
2 tsp hot sauce
DIRECTIONS
In medium bowl whisk together sale, white and black pepper, cayenne, chili powder and paprika
Add the chicken pieces and toss to evenly coat with seasoning
Add flour to bowl and toss to even coat the chicken
Heat oil in large Dutch oven on med high heat
add chicken to the pot and cook till golden brown on all sides
Once cook transfer to plate
Add any remaining flour and seasoning to the pot
You may need to add more oil and flour for your roux
Cook your roux till a medium-brown, peanut color
Add your onion, celery, poblano and garlic and cook for 5 minutes
Add tomatoes, broth, thyme, bay leaves and hot sauce
Stir to evenly combine and allow the roux to mix in
Add your chicken and stir to mix everything together
Lower to a simmer
Cover and cook for 45 minutes stirring occasionally
Add salt and pepper as needed
Serve over Rice
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