Serves: 8
Total Calories: 448
Season chicken and fry in oil in heavy, covered iron pot. Stirring occasionally, cook about 1/2 hour or until chicken becomes tender. Take chicken out of pot and set aside. Add onions, celery, and bell pepper to oil and cook slowly until onions are wilted. Add whole tomatoes, tomato juice, and water. Cook over medium heat until oil floats above tomatoes, or about 25 minutes.
Add chicken, mushrooms, sugar, and chopped garlic. Season to taste with salt, black pepper, and cayenne, leaning heavily on the cayenne to give the sting (which is piquante). Cook for 20 minutes. Add green onions and parsley. Serve over steamed rice.
This Chicken Sauce Piquante recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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