Chicken Sauce Piquante with Carmarthenshire Twist

Ingredients

This Carmarthenshire adaptation of Chicken Sauce Piquante incorporates local spices and flavors to give it a unique twist. The original Cajun dish is known for its bold and spicy flavors, while the Carmarthenshire version adds a touch of sweetness and smokiness to the tangy tomato sauce, creating a more balanced and nuanced taste. We alse have the original recipe for Chicken Sauce Piquante, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 green bell peppers, diced 2 green bell peppers, diced
• 2 tablespoons Carmarthenshire honey 2 tablespoons Carmarthenshire honey
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 800g (28 oz) canned diced tomatoes 800g (28 oz) canned diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, deep skillet over medium heat.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
4. 4.
   Stir in the Carmarthenshire honey, Worcestershire sauce, smoked paprika, cayenne pepper, and dried thyme. Cook for another minute to allow the flavors to meld together.
5. 5.
   Add the canned diced tomatoes to the skillet and bring the mixture to a simmer.
6. 6.
   Return the chicken pieces to the skillet, nestling them into the sauce. Cover the skillet and let it simmer gently for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Carmarthenshire honey — Use locally sourced honey for an authentic flavor.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky undertones in the dish.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper.
• Serve the dish with a dollop of sour cream or yogurt to balance the flavors.
• If you prefer boneless chicken, you can use boneless chicken thighs or breasts instead of bone-in pieces.
• Adjust the cooking time based on the size of the chicken pieces to ensure they are fully cooked.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Carmarthenshire Spiced Chicken in Tangy Tomato Sauce over a bed of fluffy rice or with crusty bread to soak up the delicious sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the chicken pieces on a platter and spoon the vibrant tomato sauce over them. Sprinkle some fresh parsley on top for an appealing presentation.