Chicken Sauce Piquant
- 4-5 pounds of chicken thighs, legs and wings
- 1 yellow onion
- 1 green bell pepper
- 2 stalks of celery
- 4 cloves of garlic
- Garlic salt and pepper (to season chicken)
- 3/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 (6-ounce) can of tomato paste
- 1 (14-1/2-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can mild Ro-Tel diced tomatoes
- 2 (15-ounce) cans of tomato sauce
1 (32-ounce) container chicken stock
2 tablespoons of sugar
1 tablespoon of parsley flakes
1 tablespoon of Cajun or Creole seasoning
2 cups of water
- Heat both a large pot and a large pan over medium/low heat.
- Chop the onion, bell pepper, celery and garlic, and set aside in the fridge.
- Season the chicken with generous portions of garlic salt and black pepper. Next, dust chicken with a light coat of flour. Set aside.
- In the large pan, add a thin layer of vegetable oil. When the vegetable oil is hot, drop in the chicken one piece at a time. Sear each piece of chicken until you feel you can easily flip them. If a piece feels stuck to the pan, continue to sear until it flips easily. Once a piece has been seared on both sides, remove piece from the pan and set aside in a bowl.
- While the chicken is searing, start the roux.
- To the large pot, add the 3/4 cup of oil and 1 cup all-purpose flour. Stir continuously until the mixture becomes a peanut butter color. During this time, keep an eye on your chicken. Try to manage time between pot and pan evenly, to prevent burning.
- After all chicken pieces are seared and set aside, add chopped vegetables to the large pan. Stir the vegetables.
- Meanwhile, continue to stir the roux.
- After about 5 minutes of sautéing the vegetables, add the tomato paste. Sauté for another 10 minutes.
- Add the fire-roasted diced tomatoes, can of mild Ro-Tel, 2 cans of tomato sauce, container of chicken stock, sugar, parsley and Cajun seasoning. Stir well. (At this point, your roux should be a peanut butter color.)
- Slowly add the tomato mixture to the roux. Stir well to blend the mixture evenly.
- Next, add the 2 cups of water and stir. Add the chicken to the pot, and push each piece down into the sauce.
- Bring to a slight boil, cover, and let simmer for 2 hours.
- Serve with rice.