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Chicken Sauce Piquant

Makes 8 servings

ingredients
1 cup all-purpose flour
2 (2 1/2 to 3-pound) fryers, each cut in 8 pieces
vegetable oil for frying
1 3/4 cups chopped onions
1 3/4 cups chopped celery
1 3/4 cups chopped green bell peppers
1 3/4 cups peeled and chopped tomatoes
3 tablespoons finely chopped jalapeño peppers (see Note)
2 tablespoons minced garlic
1 3/4 cups canned tomato sauce
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
4 cups chicken stock
Hot cooked rice (preferably converted)
how to prepare

Note:  Fresh jalapeños are preferred:  if you have to use pickled ones, rinse as much vinegar from them as possible.

In a paper or plastic bag, mix 1 tablespoon of Poultry Magic® into the flour.  Remove excess fat from the chicken pieces and sprinkle the remaining Poultry Magic® evenly on the chicken pieces.  Dredge the chicken in the seasoned flour until well coated.

In a large skillet heat ½ inch oil to 350º.  Fry chicken (large pieces and skin side down first) until browned and crispy on both sides and meat is cooked, about 5 to 8 minutes per side.  Do not crowd.  (Maintain temperature as close to 350º as possible, but turn heat down if drippings start getting dark red-brown; don't let them burn.)  Drain on paper towels.  Carefully pour the hot oil from the skillet into a glass measuring cup, leaving as much sediment in the pan as possible; then return ¼ cup hot oil to the skillet.  Turn heat to high.  Using a spoon, loosen any particles stuck to the pan bottom and then add the onions, celery and bell peppers; cook until sediment is well mixed into the vegetables, stirring constantly and scraping pan bottom well.  Add the tomatoes, jalapeño peppers and garlic; stir well and cook about 2 minutes, stirring once or twice.  Add the tomato sauce and cook about 3 minutes, stirring occasionally.  Stir in the Magic Pepper Sauce® and remove from heat.

Heat the serving plates in a 250º oven.  Meanwhile, place the chicken pieces and stock in a 5½ quart saucepan or large Dutch oven and bring to a boil.  Cover, reduce heat to medium, and cook 5 minutes.  Then stir half the tomato mixture into the stock; cover and simmer over low heat 5 minutes.  Stir in the remaining tomato mixture, cover, and simmer 8 to 10 minutes more, stirring occasionally.  Remove from heat and serve immediately over rice. 

Lagniappe:  "Piquant" to a Cajun means "it's hot and hurts like a sticker in your tongue."  If you want less "piquant," reduce the jalapeño peppers by half.  Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce.

Copyright © 1984 by Paul Prudhomme

 
Price: $1.75
Quantity:
Magic Pepper Sauce® 3.25 fl.oz.
A unique blend of fully ripened red cayenne and habanero peppers and spices gives all your recipes a little flavor kick.Unlike other hot sauces, there's no aftertaste.Magic Pepper Sauce® enhances ...

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