Creole Sauce Piquante

Ingredients

• 2 pounds chicken thighs – boneless, cut into 1.5-inch pieces
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 0.5 tsp cayenne pepper
• 0.25 cups vegetable oil
• 0.25 cups all-purpose flour
• 2 cups onion – finely chopped
• 1 cups green bell pepper – finely chopped
• 1 cups celery – finely chopped
• 4 cloves garlic – minced
• 2 tbsp tomato paste
• 28 ounces canned crushed tomatoes
• 3 cups chicken stock
• 2 leaves bay leaf
• 0.5 tsp dried thyme
• 1 tsp paprika
• 2 tsp hot sauce – Louisiana-style
• 1 tbsp lemon juice – freshly squeezed
• 0.5 cups green onion – thinly sliced
• 0.25 cups flat-leaf parsley – chopped
• long-grain white rice – cooked (for serving)

Instructions

1. Pat the chicken dry, then season evenly with kosher salt, black pepper, and cayenne.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Brown the chicken in two batches, 6–8 minutes total, just until lightly golden; transfer to a plate.
3. Reduce heat to medium. Sprinkle in the flour and stir constantly to make a light roux, 6–8 minutes, until the mixture is the color of peanut butter and smells toasty.
4. Stir in the onion, green bell pepper, and celery. Cook, stirring often, until softened and lightly browned at the edges, 6–8 minutes.
5. Add the garlic and tomato paste; cook 1–2 minutes, stirring, until the paste darkens and sticks slightly to the pot.
6. Stir in the crushed tomatoes, chicken stock, bay leaves, dried thyme, paprika, and hot sauce, scraping up any browned bits.
7. Return the chicken and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low, partially cover, and simmer gently 35–45 minutes, stirring occasionally, until the chicken is tender and the sauce is thick enough to coat a spoon.
8. Skim excess fat if needed and discard the bay leaves. Stir in the lemon juice, green onions, and parsley. Adjust seasoning to taste.
9. Serve hot over cooked long-grain white rice.