Photo: Chicken Sauce Piquante Recipe
Ingredients
- 1/4 cup olive oil
- 1 (3 pound) fryer chicken, cut into 8 pieces
- 1 teaspoon salt, plus 1/2 teaspoon
- 1 1/2 teaspoons Essence, recipe follows
- 3/4 cup plus 3 tablespoons bleached all-purpose flour
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped green bell peppers
- 3/4 cup chopped celery
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne
- 4 bay leaves
- 4 cups seeded and chopped plum tomatoes
- 3 cups chicken stock or low-sodium canned chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
- Hot white rice, for serving
- 1/2 cup chopped green onions (green and white parts)
- 1/4 cup chopped fresh flat-leaf parsley
Directions
Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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By bgiles1
on January 13, 2013
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This makes No gravy for rice, need butter rough and add sausage, and d-bone chicken.
By surfinforgod06_...
Denham Springs, LA
on April 22, 2009
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This was really great! I live in Louisiana and I have never tried an Emeril recipe I didnt like. Even my picky roommate who believes "If its not mama's its not good!" loved it...she ate a huge plate of it! We are going to go italian with it tonight and try it over pasta it should be just as good!
>>First I cut the recipe in half(its just my roommate and I. Second, I did mine with chicken breast instead of the whole chicken...it was good but i think chicken thighs bone in skin off would be amazing in this! I also used chopped canned tomatoes and strained the juice. Lastly I used brown rice because I am a health nut and always on a diet haha! Definitely try, it was just as good as my grandmothers recipe who lives in Ville Platte, Louisiana...proof that it is worth a try!
By Dahling 2
Southeast Missouri
on April 23, 2008
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Tried this tonight for our supper, knew I would have a little extra time for it to simmer. The chopping (didn't want to use food processor of the onions, pepper, celery was pretty labor intensive, but what really took awhile was the seeding and dicing of the 4 cups of tomatoes (I used about 8 Roma. But OMG! was this ever worth it! Our 3 yr old grandson was here so I used the pepper (crushed and cayenne as recommended, but would "kick it up a notch" for myself, Dahling and our son. Used a combo of skinless thighs and boneless, skinless breasts and thought that the thighs offered much more flavor. Will use skinless, boneless thighs next time, and believe me, there will be several more "next times"!
Read all 7 reviews