My Chicken Sauce Piquant

Name: My Chicken Sauce Piquant
Cuisine: Cajun And Creole, Southern, French, Mediterranean, European, American
Ingredients: 2.5 lbs chicken breasts; 1 onion; 1/2 green bell pepper; 1 red bell pepper; 2 Jalapenos; 4 celery stalks; 2 tbs chopped garlic; 1/2 can tomato paste; 14 oz of San marzano tomatoes; 1/2 quart chicken broth; 2 tbs pre-made roux (light); 1 tbs chicken bouillon; 1 bay leaf; 2 tbs butter; 2 tbs olive oil; 4 tbs Creole seasoning (chef paul); 1.5 tbs Worcestershire; Sprinkle of cayenne; 1/2 tsp oregano; 1/2 tsp thyme

6 steps

Updated at: Sun, 28 Sep 2025 22:12:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories400.6 kcal (20%)

Total Fat22.8 g (33%)

Carbs15.8 g (6%)

Sugars7.4 g (8%)

Protein32.1 g (64%)

Sodium2515.9 mg (126%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season chicken with 1/3 creole seasoning and some salt. Brown chicken then remove. Deglaze pan and add olive oil and butter then veggies.

Step 2

When wilted add garlic, chicken bouillon, and 1/3 the creole seasoning. Sauté for 20 mins or until cooked down

Step 3

Then add tomato paste and more chicken bouillon or salt. Sauté until fragrant and color deepens. About 5-10mins. You’ll know when it smells amazing.

Step 4

Then add pre-made roux. Add more chicken bouillon or salt (you want to season every level).

Step 5

Mix together and add san marzano tomatoes. Add the remaining creole seasoning seasoning, oregano, thyme, and sauté for 10 mins

Step 6

Add broth and Worcester and bring to a low simmer then add chicken back, cover and cook for 60-90mins, stirring occasionally. The chicken should shred naturally and the sauce should have some thickness to it.