PIQUANT CHICKEN
Make and share this Piquant Chicken recipe from Food.com.
Provided by littlemafia
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and add the garlic. Cook for 30 seconds.
- Add the chicken and cook for 5 minutes over high heat.
- Add the tomatoes,basil,capers and balsamic vinegar.
- Bring ot the boil, reduce the heat and simmer for 8 minutes,uncovered.
- Stir in the brown sugar and season with salt and pepper.
CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
CHICKEN SAUCE PIQUANT
Steps:
- Cut each chicken thigh into 6 pieces. Sprinkle with 1 tablespoon of Creole seasoning. Place in a medium bowl and add flour. Stir to coat the chicken evenly.
- Heat 1/4 cup of oil in a Dutch oven over medium-high heat.
- Cook the chicken in 2 batches until golden on both sides, about 3 minutes per side. Transfer to a plate. Reserve the flour left in the bowl.
- Add the onion, green pepper, celery, garlic, remaining tablespoon of oil and the leftover flour to the Dutch oven. Cook, stirring often for 5 minutes.
- Preheat the oven to 350 degrees.
- Stir in the tomato paste and then add the crushed tomatoes, chicken broth, bacon, Worcestershire sauce, sugar, bay leaves, and thyme.
- Add chicken and any juices back to the Dutch oven. Bring to a simmer, cover and place in oven for 30 minutes. Uncover and cook another 15 minutes.
- Add Tabasco sauce and season to taste with salt and pepper. Remove the bay leaves.
- Serve with rice and sprinkle with green onions.
Nutrition Facts : Calories 402 kcal, ServingSize 1 serving
QUICK AND EASY CHICKEN PIQUANT
This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
- Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 19.6 g, Cholesterol 63.8 mg, Fat 6.3 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 1.3 g, Sodium 582.8 mg, Sugar 3.6 g
CHICKEN SAUCE PIQUANT
Number Of Ingredients 1
Steps:
- 1. In a large bowl, whisk together salt, black pepper, white pepper, cayenne, chili powder and paprika. Add chicken and toss to coat. Add flour and toss to coat.
PIQUANT CHICKEN WITH BASIL (OAMC)
Adapted from "Cook Now, Eat Later" by M. Berry. To serve immediately, brown chicken in oil or butter, if desired, before placing in shallow dish, layer remaining ingredients and bake for 20 minutes until tender; sprinkle with basil and serve immediately. Serve with your favourite pasta.
Provided by Pamela
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag.
- Remove as much air from the bag as possible then label and freeze.
- To serve, remove from fridge to thaw chicken overnight.
- Transfer package contents to an oven proof baking dish.
- Bake for 20-25 minutes or until juices run clear.
- Sprinkle with fresh basil and serve.
Nutrition Facts : Calories 331.8, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 831.3, Carbohydrate 17.3, Fiber 2.6, Sugar 12.3, Protein 33.6
CHICKEN BREASTS PIQUANT
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
- Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
- Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
- Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
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- Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pounder.
- In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
- Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
- Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle the remaining parsley on the chicken, garnish with the lemon slices and serve.
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