Chicken Sauce Piquant
Makes 8 servings
4 tablespoons Chef Paul Prudhomme's Poultry Magic®
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