Guest Post – Raised on a Roux

Chicken Sauce Piquant

Hey Dixie Chik Cooks fans!  My name is Genêt and I’m thrilled to be a guest on Shea’s awesome blog.  Shea and I met back in January at the FoodBlogSouth conference in Birmingham where we bonded over beet meatballs, pomegranate vinegar, sushi, Southern cheeses and Good People Brewing Company’s mighty-fine craft beers!  Although I’ve only known her a little over a month, I feel like we’ve been close friends forever.  I bet you feel the same way, considering how graciously she conveys that sweet Southern charm and hospitality through her attention-grabbing posts and tasty recipes!

My blog, Raised on a Roux, also has Southern roots–deep, Southern roots.  It’s where I share recipes and life lessons from my New Orleans family kitchen.  I brought one of those recipes along with me today.  It’s a classic one-pot wonder we call Chicken Sauce Piquant.  Piquant generally means to prick the tongue.  That’s exactly what this sassy little number is intended to do.  The broad mix of spices gives this chicken plenty of attitude and it will have your tongue dancing with excitement.  Now if you’re not used to eating spicy food, don’t fret.  Simply prepare your first batch with sweet green bell peppers instead of the jalapenos and/or use less cayenne.  Then with each subsequent batch, because I’m confident you’re gonna like it, gradually add a little more heat.  Enjoy!

Chicken Sauce Piquant Recipe

Seasoning Mix

1 tablespoon plus 2 teaspoons salt

2 teaspoons dried thyme leaves

2 teaspoons chili powder

2 teaspoons black pepper

1 1/2 teaspoons cayenne pepper

1 teaspoon white pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1/8 teaspoon ground allspice

Chicken 

1 1/2 to 2 pounds boneless, skinless chicken breasts

1 pound boneless, skinless chicken thighs

1 cup all purpose flour

3/4 cup canola oil

1 cup chopped onions

1/2 cup chopped celery

2 large fresh jalapeno peppers, seeded and minced

2 large garlic cloves, minced

1 28-ounce can chopped tomatoes

4 cups chicken broth

2 bay leaves

Baked Rice, for serving

In a large bowl, combine seasoning mix.  Cut chicken into bite-size pieces and toss with seasoning until evenly coated.  Add flour and toss to evenly coat; set aside.  In a large heavy pot or Dutch oven, heat oil over medium high heat until it begins to smoke.  Shake excess flour from chicken (reserve excess flour) and fry in batches until golden brown on all sides.  Using a slotted spoon, transfer chicken to paper towels to drain.  Add reserved flour to oil and cook, stirring constantly, until a peanut butter colored roux is achieved, about 5 minutes.  Add onions, celery, jalapenos and garlic; cook stirring occasionally until tender, 3-5 minutes.  Stir in tomatoes, broth and bay leaves.  Return chicken to pot and bring to a boil.  Reduce heat to low, partially cover pot and simmer, stirring occasionally, until chicken is tender and gravy has thickened, 45 minutes to 1 hour.  Adjust seasonings if necessary.   Serve over rice.  Serves 4-6.

Genêt

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