Louisiana Chicken Sauce Piquant

Embark on a flavor-packed journey to the heart of Cajun cuisine with Louisiana Chicken Sauce Piquant, a soul-warming dish that's equal parts spicy, tangy, and savory. This classic recipe features tender, golden-browned chicken thighs slow-simmered in a robust tomato-based sauce perfumed with aromatic vegetables, smoked paprika, and a hint of heat from hot sauce. The combination of caramelized tomato paste, earthy thyme, and a splash of vinegar creates a perfectly balanced medley of bold flavors. Served over fluffy white rice and finished with fresh parsley, this comforting, one-pot masterpiece showcases the authentic taste of Louisiana while being hearty enough to feed the whole family. Perfect for a Sunday supper or any occasion when you're craving big, bold Southern flavors!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 0.5 cup all-purpose flour
• 0.25 cup vegetable oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 pieces celery stalks, diced
• 4 cloves garlic, minced
• 28 ounces canned diced tomatoes
• 3 tablespoons tomato paste
• 4 cups chicken stock
• 2 tablespoons hot sauce
• 2 pieces bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon white vinegar
• 0.25 cup fresh parsley, chopped
• 2 cups white rice (optional, for serving)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Lightly dredge them in flour, shaking off the excess.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken thighs in batches and sear until browned on both sides, about 3-4 minutes per side. Remove and set aside.

Step 3

In the same pot, reduce the heat to medium and add the diced onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.

Step 4

Stir in the garlic, tomato paste, smoked paprika, thyme, and remaining kosher salt and black pepper. Cook for 2 minutes, allowing the tomato paste to caramelize slightly.

Step 5

Add the canned diced tomatoes (with their juices), chicken stock, bay leaves, hot sauce, and white vinegar. Stir to combine, and bring the mixture to a gentle boil.

Step 6

Reduce the heat to low, return the chicken thighs to the pot, and cover. Simmer for 60-70 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly.

Step 7

Taste and adjust seasoning as needed. If the dish is too tangy, add a pinch of sugar to balance the flavors.

Step 8

Remove the bay leaves, then garnish with fresh parsley before serving.

Step 9

Serve hot over cooked white rice, if desired, for a complete meal with true Louisiana flair!

Nutrition Facts

Serving size	(4195.7g)

Amount per serving	% Daily Value*
Calories	3969.6

Total Fat 193.1g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 40.4g
Cholesterol 947.1mg	0%
Sodium 4313.8mg	0%
Total Carbohydrate 233.4g	0%
Dietary Fiber 30.3g	0%
Total Sugars 46.6g
Protein 318.8g	0%

Vitamin D 63IU	0%
Calcium 753.5mg	0%
Iron 30.1mg	0%
Potassium 5810.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 32.3%

Carbs: 23.7%