This is my favorite recipe. Having it for dinner makes me feel better after a long day, and I sincerely hope it may do the same for you.
Chicken Sauce Piquant- (Spicy Cajun Tomato Sauce with Chicken) (a thread)
Ingredients (serves 8): ~4lbs chicken thighs, thawed (depending on size of pot)
3 stalks celery
2 bell pepper
2 jalapeno
2 yellow onion
2 tbsp minced garlic
1 bunch green onion
16 oz Tomato Sauce
cajun seasoning
Worcestershire sauce
Hot Sauce
Rice
Season the chicken on both sides liberally with cajun seasoning and other spices. I used kosher salt, paprika, black pepper, and red chili flake.
Brown the chicken in a cast iron skillet on med-high heat. Don’t discard the drippings! Reduce the heat on the skillet to low and set the chicken aside.
Slice the celery, dice the onions and peppers
Add all the veggies except the garlic to the skillet with the drippings, add more seasoning, Worcestershire sauce, and hot sauce of your choice. Cook until onions turn clear.
Add minced garlic, cook another ~5 minutes or until garlic is fragrant.
Add chicken to soup pot or large dutch oven by stacking them around the edge of the pot like a line of dominoes, then add all the veggies in the middle.
Add tomato sauce to pot, then refill the sauce container with water, shake it up, and add the water to the pot too. Stir the veggies and sauce in the middle while trying not to move the chicken around too much.
Bring the pot to a boil then cover, reduce the heat to low, and simmer for 3-4 hours. Ladle sauce and chicken over rice and garnish with diced green onions. Cornbread is a nice addition. Enjoy!
