Chicken sauce piquant recipe

This traditional creole meal of Alligator Piquante is full of flavor that reminisces the swamps of Louisiana. Not feeling alligator (or can't find it), replace with chicken thighs to preserve the texture of this tasty meal. The al dente Dagostino Alligator Shaped pasta captures the sauce perfectly and we can't think of a better way to make

This spicy Chicken Sauce Piquant has stewed and browned chicken pieces in a rusty red Cajun country gravy. Serve it over a bed of white rice for a true Cajun classic dish.

This is Jeremy's take on Creole-Style Chicken. The difference between the two is mostly the spices. As the title reflects, (Piquante = pleasantly biting, or a sting), this recipe is spicy in all the right ways!

This recipe would not typically qualify as a “Tuesday night meal” for our family. Normally, we’d be rushing from piano to soccer, or Quiz Bowl to tennis, and I’d be looking …

Make this creole chicken recipe with andouille sausage and homemade chicken creole sauce. This New Orleans dish served over rice.

This spicy Chicken Sauce Piquant has stewed and browned chicken pieces and a rusty red Cajun country gravy. Serve it over a bed of white rice for a true Cajun classic dish.

This recipe was adopted from a 1969 cookbook that belonged to my grandmother. I've adjusted the ingredients and amounts to reflect today's cooking habits. Hope you enjoy it!

This homey, spicy ­Louisiana dish deserves a wider audience. If you’re not from Louisiana, you may not know chicken sauce piquant, a dish of chicken braised in a cayenne-spiked, roux-thickened tomato sauce and served over rice. We wanted a version of this homey, spicy dish that was fit to travel to homes all over the country. We turned to boneless chicken thighs for flavorful, juicy, and meltingly tender meat. Happily, we found that we could skip the laborious process of making a dark roux…