How To make Chicken Piquant
4 Skinless Boneless Chicken Breast Halves
3/4 Cup white wine
1/4 Cup Soy Sauce, Low Sodium
1 Cup Nonfat Veg Chicken Broth, Low Sod
2 Tsp. ground ginger
1 Tbsp brown sugar
1/4 Tsp. oregano
Bring broth to boil and add wine, soy sauce, ginger, sugar, and oregano. Simmer five minutes. Arrange chicken in shallow baking pan and pour in sauce. Bake for 45 minutes at 350 deg F, then turn chicken and bake an additional 45 minutes. Sauce can be thickened with cornstarch and served.
This was extremely good...very quick and easy too!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken Piquant's Videos
HOW TO!** Louisiana Cajun Style Sauce Piquant w/ WILD HOG!
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Taylor Denham, a regular of the channel took over to show y'all how he makes his sauce piquant. It was sooooooo delicious, I wish y'all could taste it!
Chicken and Sausage Sauce Piquant
Video requested by Shanena South! So this is my variation of a sauce Piquant (Spicy Red Gravy)! Hope you enjoy it as much as I did. Thanks for your request!! It came out good!
How to make Cajun Chicken Sauce Piquant - The Wolfe Pit
The Wolfe Pit makes a rich and spicy Cajun Chicken Sauce Piquant.
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Chicken Sauce Picante (Cajun Recipe)
Chicken Sauce Picante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Piquante means spicy, its a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. See the recipe below:
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Chicken Sauce Piquant
Seasoning Mix
* 1 Tbsp plus 1 tsp of salt
* 1 Tbsp black pepper
* 2 tsp onion powder
* 2 tsp garlic powder
* 1 tsp white pepper
* 1 tsp dried thyme
* 1 cup ap flour
* 1 (5-6 pound) chicken cut in 8 pieces
* vegetable oil from 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 Tbsp finely chopped jalapeno peppers
* 2 Tbsp minced garlic
* 1 3/4 cups canned tomato sauce
* 1 Tbsp plus 2 tsp of Tabasco sauce
* 4 cups chicken stock
Directions:
1. Combine the seasoning mix in a small bowl and mix thoroughly
2. Mix 1 Tbsp of the seasoning mix with the flour in a container or paper bag.
3. Dredge the cut up chicken in the flour and set aside.
4. Heat 1/4 inch of cooking oil in a large heavy bottom pan to approximately 350 degrees
5. Fry the chicken skin side down first for 5 to 8 minutes per side. Do this to both sides and remove and set aside
6. Drain all the oil into a glass container, leave the sediments in the pan. Add back 1/3 cup of the oil and heat the stove to high
7. Add the onions, bell peppers, and celery, scrape the bottom of the pan. Cook until the onions start getting translucent.
8. Add the chopped tomatoes, garlic, and jalapeno peppers, cook about another 2-3 minutes
9. Add the tomato sauce and cook for another 3 minutes stirring occasionally. Stir in the Tabasco sauce and remove from heat
10. Add the fried chicken and stock to a 5 1/2 quart saucepan or large dutch oven and bring to a boil.
11. Cover, reduce heat to medium and cook for 5 minutes. Then stir in half the tomato mixture and cook for another 5 minutes covered
12. Stir in the remaining tomato mixture and cook covered for 10 minutes stirring occasionally
13. Serve hot over rice
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CHICKEN SAUCE PIQUANT
I haven't had better.
2 TBS minced garlic
1 onion chopped
1 bell pepper chopped
2 stalks celery chopped
4 TBS butter
3 legs and 3 thighs or so
6 oz paste
10 oz Rotel
8 oz sauce
2 bay leaves
1 TBS Cajun Seasoning
Cook chicken in broiler until browned. 10 minutes or so. This removes some fat too.
In a pan on a stove, cook the garlic, onion, bell pepper, and celery in butter until just browned.
Add paste and cook until starting to brown. 5 - 10 minutes or so.
Add Rotel, sauce, Bay leaves, Cajun seasoning. Stir to combine well.
Add the chicken and cook 1 - 2 hours or until chicken is falling off
the bone.
Serve over rice.