The word Piquante is of French origin meaning to “prick or sting.” It is recognized as a spicy Cajun dish composed of a tomato based sauce with the Cajun trinity and a little roux. You can use this dish with any meat and it is served on hot rice. This recipe features chicken but can be used with anything from chicken, deer, alligator, etc.

I used boneless chicken thighs and breast for this recipe but you can also use a cut up fryer as well. The bone in gives it such a great flavor, but for this recipe I used boneless chicken.

1 stick of butter

2 tbsp brown sugar

Several dashes Worcestershire sauce

Pack of boneless chicken thighs (about 6 or so)

2-3 breasts cut up

1 can 15 oz can of tomato sauce

1 large onion diced

1 bell pepper diced

3-4 celery stalks diced

1 head of garlic chopped or 2 tbsp diced garlic

Cajun seasoning to taste OR red pepper, black pepper, and salt to taste

2 tsp garlic powder

2 tsp onion powder

2 bay leaves

1/2 tsp thyme

Chicken broth as needed

2 tbsp roux

1/2 cup or so of chopped green onions

Chopped tomato Rotel like mixture: (or 1 can rotel)

2 small tomatoes diced

2 tbsp red onion chopped

1 can of diced green Chilis

Melt 1 stick of butter with 2 tbsp brown sugar stirring constantly until mixed well and bubbling. (Season chicken in a separate bowl while doing this step.)

2.Place seasoned chicken thighs face down while sprinkling Worcestershire. Brown for a few minutes and flip to other side. Once browned, remove from heat.

3. Place cut up chicken breast stirring for about 5 minutes or so until browned, then remove from heat.

4. Add onion, bell pepper, celery, and garlic. Sauté veggies for a few minutes then add your homemade Rotel. Sprinkle several dashes of tobasco.

5. Once veggies have sautéed for about 10-20 minute and are soft to your liking, add healing tbsp of roux. Add chicken broth as needed to dissolve and keep from sticking.

6. Once roux is mixed well, add the can of tomato sauce. Then, add about a cup of chicken broth or so. Add 2 bay leaves, garlic powder, onion powder, zydeco chop chop, thyme.

7. Cook uncovered on a low-medium heat for about 20-30 minutes and sauce is thick to your liking. Garnish with green onions and simmer until ready to serve over rice.