Sauce Piquante Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (2)

Sauce Piquante Recipe

NUTRITION · PER SERVING110M COOK
CAL 28%·PRO 72%
CARBS 17G12% OF CAL
2G FIBER10G OTHER5G TOTAL SUGAR
FAT 39G62% OF CAL
9G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cajun chicken thighs simmered in a spicy tomato gravy with a light roux and the holy trinity of vegetables. Rich, flavorful, and traditionally served over rice.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons cooking oil
  • 2-2.5 pounds chicken thighs (bone-in for best, or boneless (chopped if desired))
  • Salt and pepper to taste
  • 1/2 cup peanut oil or vegetable oil (or lard or butter)
  • 1/2 cup flour
  • 1 medium bell pepper (chopped)
  • 1 medium onion (chopped)
  • 2 celery stalks (chopped)
  • 4-5 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet, Merlot, Malbec (optional - or use extra chicken stock))
  • 1 can diced tomatoes (14.5 oz) (or Rotel (tomatoes + green chiles) for extra “piquante” heat)
  • 1-2 tablespoons Cajun seasoning
  • 1-2 teaspoons cayenne pepper (optional for extra spicy)
  • 3 cups chicken stock (or more as needed)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1-2 teaspoons hot sauce (optional for heat, or to taste)
  • 1 teaspoon sugar (optional, if needed to balance acidity)
  • Chopped parsley to finish
PREP
10M
SODIUM
565MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.