{"id":2032,"date":"2013-12-08T09:31:54","date_gmt":"2013-12-08T15:31:54","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2032"},"modified":"2013-12-08T09:31:54","modified_gmt":"2013-12-08T15:31:54","slug":"chicken-piquante","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2032","title":{"rendered":"Chicken Piquante"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2030\" alt=\"Chicken Piquante\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This dish is based on the Cajun classic, &#8220;sauce piquante&#8221;. To make the real deal, you&#8217;ve first got to make a roux with fat and flour. This speedy, lighter, weekday version brings a similar flavour profile in less time and without the use of grain products. Of course, you could use pork, seafood or even alligator! If using shrimp or other quick-cooking seafood, skip the initial browning step and just add it to the pan for the last three minutes of cooking. This will also reduce the overall time for this dish to under thirty minutes.<\/p>\n<p><strong>Time: 40 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 tablespoon extra-virgin olive oil<\/address>\n<address>4 chicken legs<\/address>\n<address>1 onion \u2013 diced<\/address>\n<address>2 celery stalks \u2013 diced<\/address>\n<address>1 green bell pepper \u2013 diced<\/address>\n<address>2 tomatoes \u2013 diced<\/address>\n<address>3 cloves garlic &#8211; finely chopped or grated<\/address>\n<address>2 red chili peppers \u2013 seeded and finely chopped<\/address>\n<address>\u00bd cup chicken stock<\/address>\n<address>\u00bd teaspoon dried oregano<\/address>\n<address>\u00bd teaspoon dried thyme<\/address>\n<address>1 teaspoon kosher salt<\/address>\n<address>\u00bd teaspoon fresh ground black pepper<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a high-sided frying pan on medium heat and add the olive oil.<\/p>\n<p>Once the oil is hot, place the chicken legs in the pan, skin-side down. Cook for five minutes on each side, then set aside to keep warm.<\/p>\n<p>Add the onion, celery and bell pepper to the pan and saut\u00e9 for five minutes.<\/p>\n<p>Add the remaining ingredients to the pan and return the chicken. Cook covered on medium-low for ten minutes or until the chicken is fully cooked.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dish is based on the Cajun classic, &#8220;sauce piquante&#8221;. To make the real deal, you&#8217;ve first got to make a roux with fat and&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/12\/Chicken-Piquante.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2032"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2032"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2032\/revisions"}],"predecessor-version":[{"id":2037,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2032\/revisions\/2037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2030"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}