Piquant Sauce Recipes

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CHICKEN SAUCE PIQUANTE



Chicken Sauce Piquante image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
1 (3 pound) fryer chicken, cut into 8 pieces
1 teaspoon salt, plus 1/2 teaspoon
1 1/2 teaspoons Essence, recipe follows
3/4 cup plus 3 tablespoons bleached all-purpose flour
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
4 cups seeded and chopped plum tomatoes
3 cups chicken stock or low-sodium canned chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
Hot white rice, for serving
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

PIQUANT SAUCE



Piquant Sauce image

This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)

Provided by Shelby Jo

Categories     Sauces

Time 2m

Yield 1 batch

Number Of Ingredients 4

3 tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard

Steps:

  • Mix thoroughly.

QUICK AND EASY CHICKEN PIQUANT



Quick and Easy Chicken Piquant image

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

½ cup all-purpose flour
½ teaspoon Creole seasoning (such as Tony Chachere's®)
1 (16 ounce) package boneless, skinless chicken breast tenders
1 tablespoon olive oil
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced sweet pickles
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 garlic cloves, crushed

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

PIQUANT CRANBERRY SAUCE



Piquant Cranberry Sauce image

Categories     Sauce     Mustard     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Fall     Thyme     Simmer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

1 cup water
1 cup (packed) dark brown sugar
1 12-ounce package cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt

Steps:

  • Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)

QUICK PICANTE SAUCE



Quick Picante Sauce image

Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 5 servings.

Number Of Ingredients 11

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup coarsely chopped onion
1/2 cup minced fresh cilantro
1 jalapeno pepper, seeded and halved
3 tablespoons lime juice
1 tablespoon chili powder
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon grated lime zest
5 drops hot pepper sauce
Tortilla chips

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

SAUSAGE SAUCE PIQUANT



Sausage Sauce Piquant image

Make and share this Sausage Sauce Piquant recipe from Food.com.

Provided by PanNan

Categories     White Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb smoked sausage, sliced in bite-size pieces
2 tablespoons cooking oil
2 tablespoons flour
1 medium onion, chopped
1 bell pepper, chopped
1 can diced tomato
2 cups water
salt and pepper, to taste
Tabasco sauce, to taste
cooked rice
1 teaspoon cajun seasoning

Steps:

  • Brown sausage in a non-stick skillet.
  • Drain any fat and set aside.
  • Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
  • Add onion and bell pepper.
  • Saute.
  • Add cooked sausage, tomatoes, water and seasonings.
  • Cover and simmer at least one hour.
  • Serve over rice.

Nutrition Facts : Calories 534.4, Fat 43, SaturatedFat 13.8, Cholesterol 77.4, Sodium 1710.6, Carbohydrate 9.5, Fiber 1, Sugar 1.9, Protein 26.2

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