Chicken Sauce Piquant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boneless chicken thighs braised in a rich tomato-based Creole sauce with bacon, peppers, and spices. Served over rice, this Southern Louisiana dish is deeply flavored and comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 1 tablespoon plus 1/2 teaspoon Creole seasoning (I use Tony Chachere's)
- ¼ cup plus 1 tablespoon vegetable oil
- 1 medium onion, (diced)
- 1 green bell pepper (diced)
- 1 celery rib (diced)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 3 cups chicken broth
- 2 slices bacon
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 teaspoon Tabasco sauce
- salt and pepper
- 3 green onions (sliced)
- white rice for serving
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1737mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1225mg
- Calcium
- 73mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1737MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.