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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something about cooked bell peppers grossed me out), but my adult tastebuds love it! I've been meaning to make it at home, but I keep forgetting to bring the recipe home. Now it shall forever be immortalized in Recipezaar so I can access it from anywhere. Ingredients:
1 green bell pepper, chopped |
1 medium onion, chopped |
3 stalks celery, chopped |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
1 (28 ounce) can crushed tomatoes |
1 (8 ounce) can tomato sauce |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
4 boneless skinless chicken breasts, cubed |
Directions:
1. Sautee the veggies and garlic in the oil until tender.
2. Add the crushed tomatoes, tomato sauce, and spices.
3. Simmer 10 - 15 minutes.
4. Taste for spiciness; add more of the 3 peppers if you want it hotter (but watch out because it gets hotter over time).
5. Add the raw chicken and simmer until chicken is cooked through.
6. Serve over cooked rice (mom prefers Jasmine, which is more authentic, I believe; I use brown rice for everything).
7. Special note from mom: Really good as a left over, when the spices have had time to really mature. .
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