Chicken Sauce Piquant Recipe#351556
I created this recipe with my mom one Sunday while we were craving one of our favorite(discontinued) dishes from Copeland's.byChef #1139754 1¼ hours | 30 min prepSERVES 6 -8
•
SAUCE
•
•
•
•
•
1green pepper , Skinned, Seeded, Chopped (Roasted or Charred)
•
2 (12 ounce) canstomatoes, whole and peeled (Drained, Seeded & Chopped at varying sizes)
•
•
•
•
•
•
•
Tony Chachere's Seasoning or other cajun seasoning or creole seasoning
•
•
•
CHICKEN
•
•
mccormick 1-step jambalaya chicken seasoning (or similar)
•
2 tablespoons vegetable oil
1.
Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into varioussizes. Set aside.
2.
Roast bell pepper over open flame until fully charred. There will be some smoke. ThisCAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Removethe seeds and interior membrane, and dice the pepper. Set aside.
3.
In a very large skillet or sauté pan, melt 1/2 stick of unsalted butter over mediumhigh heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and apinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add
Leave a Comment