Description
The sauce Picante is popular in almost all that runs, flies or swims in Louisiana: you may find the menu even crocodile sauce Picante. Its basis is gravy from flour, browned in oil, and the chilli gives it a sharpness. Today we dispense with the crocodile, and cook chicken in this sauce..
Ingredients
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Chicken
1 piece
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Vegetable oil
0.333 cup
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Flour
0.5 cup
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Onion
1 piece
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Pepper
2 piece
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Garlic
4 tooth
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Bay leaf
1 piece
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Marjoram
0.5 tsp
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Chili
2 piece
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Tomatoes in own juice
400 g
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Broth
1.5 cup
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Salt
1 Tbsp
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Black pepper
1 Tbsp
Cooking
Bloom cut into large pieces.
In a large heavy coverage fry in vegetable oil chicken pieces on both sides until they are browned. Shift them to a plate.
Pour the oil from the pan in a heavy ovenproof pan. Heat it and add, stirring, flour. Fry it, without ceasing to stir, until the gravy acquires the color of peanut butter. Once the gravy is ready, immediately put it in the onion, parsley and pepper and remove from the heat, stir for 5 minutes.
Add the garlic, Bay leaf, marjoram and Cayenne.
With tomatoes remove the skin and together with their juice in a blender.
The pan remove from heat and add, stirring, the tomatoes with their juice.
Again put the pan on the fire and gradually pour in the stock. Put the chicken pieces, add salt, season with black pepper, cover and cook on low heat for about 45 minutes until meat is tender.
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