Time 1h40m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
In a Lagre heavy pot heat the oil. Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan. Remove chicken and set aside. Keep the heat going under your frying pan and add the bacon grease. When grease is hot, slowly whisk in the flour. Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes. Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft. Reduce heat to medium. Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes. Add the chicken and cook until the chicken is done. Taste and reseason. Add green onion and parsley. Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
Number Of Ingredients 20 Steps:
Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly. Heat 1/4 cup of oil in a Dutch oven over medium-high heat. Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl. Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes. Preheat the oven to 350 degrees. Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme. Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes. Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves. Serve with rice and sprinkle with green onions.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess. Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Time 1h Yield 6 serving(s) Number Of Ingredients 22 Steps:
Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands. In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour. Pan fry the chicken over medium heat. Don’t crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches. Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce. Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.
More about “chicken sauce piquante recipes”
Number Of Ingredients 1 Steps:
- In a large bowl, whisk together salt, black pepper, white pepper, cayenne, chili powder and paprika. Add chicken and toss to coat. Add flour and toss to coat.
