A sauce piquant is tomato based using a combination of whole, stewed, sauce and paste, and, uses a small roux. As the name suggests the dish is a little spicy by nature but you can control this yourself. The word piquant means "pricking" in French, like a rose bush thorn. The meat is usually browned (not the seafood dishes), the roux follows and then come the onions, garlic, tomatoes and spices. The Louisiana home style of doing this dish demands that the sauce be cooked a couple of hours on a low fire. This is done to sweeten the tomato flavors, and with wild game, you need to cook it longer to tenderize the meat. The flavor is full bodied tomato and believe me you'll love it.
Sauce piquant is served on hot rice.
1 chicken cut into 8 pieces and seasoned with salt and pepper
2 yellow onions, chopped
1 bell pepper, your choice of color and flavor, chopped
1 can Rotell tomatoes
4-5 tablespoons of roux
olive oil
Step 1 : brown seasoned chicken in oil then remove.
Step 2 : add onions and bell peppers and saute until tender
Step 3 : add rotell tomatoes and cook for 3 minutes
Step 4 : add roux and mix well ( see "Cajun are You ?" post for roux recipe )
Step 5 : add chicken
Step 6 : add water or broth to cover chicken and bring to a boil, once you reach a boil reduce heat and simmer for at least 1 hour. check and stir frequently.
Step 7 : cook rice, brown or white, your choice
Step 8 : Serve sauce piquant over rice. Enjoy.......
What size can of Rotell? I want to make this today.
ReplyDeleteWondering if you use a super dark roux like you would with gumbo? Or a lighter roux?
ReplyDelete