Description
This Cajun Sauce Piquante is a bold and spicy dish featuring tender chicken simmered in a rich tomato-based gravy with a classic roux and the Cajun trinity. Perfect served over rice for a comforting, flavor-packed meal.
Ingredients
- 2 tbsp cooking oil
- 2–2.5 lbs chicken thighs
- Salt and pepper to taste
- 1/2 cup oil or butter
- 1/2 cup flour
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 4–5 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup chicken stock (replace wine)
- 1 (14.5 oz) can diced tomatoes
- 1–2 tbsp Cajun seasoning
- 1–2 tsp cayenne pepper (optional)
- 3 cups chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- Hot sauce to taste
- 1 tsp sugar (optional)
- Chopped parsley for garnish
Instructions
- Heat oil in a pot over medium-high heat. Season and brown chicken, then set aside.
- Add oil and flour to the pot, stirring constantly to form a roux until light brown.
- Add bell pepper, onion, celery, and garlic. Cook 5 minutes.
- Stir in tomato paste and cook 1–2 minutes.
- Add chicken stock, tomatoes, Cajun seasoning, and spices. Stir well.
- Return chicken to pot, add bay leaves and thyme.
- Simmer covered on low for 1 hour until chicken is tender.
- Uncover and cook 15–20 minutes to thicken. Adjust seasoning.
- Serve over rice and garnish with parsley.
Notes
- Wine removed for halal version—use extra chicken stock instead.
- Adjust spice level with cayenne and hot sauce.
- Roux color affects flavor—darker means deeper taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun