Chicken Sauce Piquant
This homey, spicy Louisiana dish deserves a wider audience.
Why This Recipe Works
If you’re not from Louisiana, you may not know chicken sauce piquant, a dish of chicken braised in a cayenne-spiked, roux-thickened tomato sauce and served over rice. We wanted a version of this homey, spicy dish that was fit to travel to homes all over the country. We turned to boneless chicken thighs for flavorful, juicy, and meltingly tender meat. Happily, we found that we could skip the laborious process of making a dark roux by simply dredging our Louisiana-spiced chicken in flour and frying it until it was deep golden brown. To the tomato sauce, we added a splash of Worcestershire sauce, a glug of Tabasco, and a couple of slices of bacon, which perfumed the dish with rich, meaty smokiness.
© 2018 America's Test Kitchen. All rights reserved.