Chicken Sauce Piquant with StaleKracker

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can be healthier, but canned puree is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly alternative.

green bell peppers

🥗Healthier: red bell peppers

💰Cheaper: frozen bell peppers

Red bell peppers are sweeter and healthier, while frozen options are often cheaper.

Brown chicken legs and thighs in duck fat until well browned.

Remove browned chicken from the pot and set aside.

Make a roux in the pot using the browned bits at the bottom; let it sit for about 10 seconds before stirring to develop color.

Add chopped onions, green bell peppers, and celery to the roux; sauté until softened.

Stir in minced garlic and cook until fragrant.

Add diced lemons, stewed tomatoes, and Cayenne hot sauce to the pot; mix well.

Pour in vegetable juice and stir to combine.

Add bay leaves to the mixture; stir again.

Return the browned chicken to the pot; cover and let simmer.

Taste and adjust seasoning as necessary; add more hot sauce if desired.

Serve over rice, garnished with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary