Chicken Sauce Piquant

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1    tablespoon vegetable oil
3-4  chicken breasts, skinned and boned
2    large onions, finely chopped
1/4  cup finely chopped celery
1/4  cup finely chopped green bell pepper
2    cloves garlic, minced
3    tablespoons all-purpose flour
1    can low-salt tomato sauce
2    medium tomatoes, seeded and chopped(1 cup)
1/8  teaspoon dried basil, crushed
1/8  teaspoon ground red (cayenne) pepper
1/8  teaspoon ground black pepper
1/4  cup chopped green onions
3    tablespoons finely chopped fresh parsley
2    cups cooked rice

Over medium heat in a heavy skillet, heat the oil. Add the chicken and
brown on both sides.  Remove the chicken and set aside.  Add the onions,
celery, green pepper and garlic and sauté for 15 minutes, stirring
often.  

Stir in the flour and cook for about 10 minutes, or until brown, stirring
constantly. 

Add the tomato sauce, tomatoes, basil, red and black peppers.  Reduce the 
heat and simmer, covered, for 15 minutes, stirring occasionally.

Add the chicken, cover and continue cooking for 30 minutes, or until the
chicken is tender.  Add the green onions and parsley and cook for an
additional minute.

Serve over rice.