Chicken Sauce Picante (Cajun Recipe)

Chicken Sauce Picante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Piquante means spicy, its a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. See the recipe below:

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Chicken Sauce Piquant
Seasoning Mix
* 1 Tbsp plus 1 tsp of salt
* 1 Tbsp black pepper
* 2 tsp onion powder
* 2 tsp garlic powder
* 1 tsp white pepper
* 1 tsp dried thyme
* 1 cup ap flour
* 1 (5-6 pound) chicken cut in 8 pieces
* vegetable oil from 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 Tbsp finely chopped jalapeno peppers
* 2 Tbsp minced garlic
* 1 3/4 cups canned tomato sauce
* 1 Tbsp plus 2 tsp of Tabasco sauce
* 4 cups chicken stock
Directions:
1. Combine the seasoning mix in a small bowl and mix thoroughly
2. Mix 1 Tbsp of the seasoning mix with the flour in a container or paper bag.
3. Dredge the cut up chicken in the flour and set aside.
4. Heat 1/4 inch of cooking oil in a large heavy bottom pan to approximately 350 degrees
5. Fry the chicken skin side down first for 5 to 8 minutes per side. Do this to both sides and remove and set aside
6. Drain all the oil into a glass container, leave the sediments in the pan. Add back 1/3 cup of the oil and heat the stove to high
7. Add the onions, bell peppers, and celery, scrape the bottom of the pan. Cook until the onions start getting translucent.
8. Add the chopped tomatoes, garlic, and jalapeno peppers, cook about another 2-3 minutes
9. Add the tomato sauce and cook for another 3 minutes stirring occasionally. Stir in the Tabasco sauce and remove from heat
10. Add the fried chicken and stock to a 5 1/2 quart saucepan or large dutch oven and bring to a boil.
11. Cover, reduce heat to medium and cook for 5 minutes. Then stir in half the tomato mixture and cook for another 5 minutes covered
12. Stir in the remaining tomato mixture and cook covered for 10 minutes stirring occasionally
13. Serve hot over rice

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