Wednesday, October 12, 2011

Crockpot Chicken Sauce Piquant

A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquante.

Crockpot Chicken Sauce Piquant


Like Shrimp Sauce Piquant, this dish is intended to be a bit spicy, and rightly so! Although a bit different than the stovetop prep, taking inexpensive chicken, a spicy piquant sauce, and a crockpot is a good combination if you ask me. Hands down a winner and I think you will love it too!

Here's how to make it.

Heat 3 tablespoons canola oil in a large skillet over medium high heat. Shake together 1/2 cup of all purpose flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture.


Brown chicken in batches for about 4 minutes per side.


Transfer to a 6 quart crockpot as it is browned.


Add 1 cup each of chopped onion and bell pepper and 1/4 cup of celery to the skillet; stir and cook for 3 minutes.


Add 2 teaspoons chopped jalapeno, 1-1/2 teaspoon chopped garlic, 1/2 teaspoon of dried thyme and 2 bay leaves; cook another minute. You can use raw jalapeno, but I prefer the milder pickled version, well, mainly because it's always in the fridge!


Using kitchen shears, chop the tomatoes up right in the can and add to the skillet. You'll want 2 (14.5 ounce) cans of stewed tomatoes, undrained.


Add 1/4 cup of tomato paste.


Add in the 1 tablespoon of Worcestershire sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of salt.


Bring the mixture up to a full boil.


Then transfer to the crockpot on top of the chicken.


Cook, covered, on low for 3 hours.


Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.


By the way, you'll probably have some leftover tomato paste for this recipe so be sure to use my tip to preserve the rest!

For more of my favorite slow cooker recipes, visit my page on Pinterest!



Chicken Sauce Piquante

Chicken Sauce Piquante

Yield: About 4 to 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M
A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquante.

Ingredients

  • 3 tablespoons vegetable or canola oil
  • 1 (3 to 4 pound) whole chicken cut up
  • 1/2 cup all purpose flour
  • 1/2 to 1 tablespoon Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 teaspoons chopped, pickled jalapeno
  • 1/2 teaspoons chopped garlic
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • Hot, cooked rice
  • 1/4 cup chopped, fresh flat leaf parsley, optional
  • Hot sauce, for the table

Instructions

  1. Heat oil in a large skillet over medium high heat. Shake together the flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture. Brown chicken in batches for 4 minutes per side, transferring to a 6 quart crockpot as it is browned.Add the onion, bell pepper and celery to the skillet; stir and cook for 3 minutes, then add the jalapeno, garlic, thyme and bay leaves and cook another minute.
  2. Using kitchen shears, chop the tomatoes in the can and add to the skillet; add the tomato paste, Worcestershire sauce, sugar, and salt. Bring to a boil, then transfer to the crockpot on top of the chicken.
  3. Cook, covered, on low for 3 hours. Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.

Notes:

Piquant by definition is fairly spicy. If you want it more on the mild side, reduce the Cajun seasoning, and eliminate the red pepper flakes and hot sauce.


Stovetop Prep: To prepare this for the stovetop, prepare as above in a large Dutch oven, except add in 2 cups of water. You can also stir in 2 tablespoons of a prepared roux, or simply remove chicken and use a cornstarch and water slurry at the end to thicken sauce. Cover and low simmer for about 1-1/2 hours, checking periodically to see if additional water is needed, adding in only a little at a time so not to thin too much. 

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Adapted from Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse
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Posted by on October 12, 2011
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