Chicken
Louisiana Picant Chicken
Louisiana Picante Chicken is a spicy, flavorful dish inspired by Cajun and Creole cuisine. It features chicken seasoned with a blend of bold spices, herbs, and often cayenne pepper, then grilled, baked, or sautéed. The dish is known for its fiery heat, smoky flavor, and zesty profile, often served with rice or vegetables.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Stuffing
Prepare Breasts(with Drumette) ready for stuffing - remove skin
Cut skins into strips, sprinkle Paprika and fry in pan till crispy - keep aside
Glaze onions in the fat , season liver and toss shortly- remove to cool
Chop liver with the knife and thicken with the crumbs - fill breast
Preparation
Season Chicken with the spice mix ,dust with flour and shortly panfry on both sides , remove and keep aside.
Add onions, peppers to remaining butter and glaze - add remaining flour and then add all remaining items and bring to boil once
Place Chicken breasts into sauce and simmer until just done
Serve with sauce (under) - decorate with strips of the skin
Cajun Spice Mix :
2 cloves garlic
1 tsp white pepper corns
1 tsp black peppercorns
1 Red Chilli (or chilli powder)
3 tsp thyme
1 tsp oregano
1 tsp. cumin
½ tsp. Fennel seeds (Mix can only be stored for 2 days if fresh Herbs have been used )
Ingredients
6 Chicken breasts , stuffed refer to stuffing below
1 tbsp Cajun spices ( see (X) below)
Little Salt
15 grams Flour to dust and bind Sauce
60 grams Butter
100 grams Onion, white cut to Paysanne
150 grams Sweet peppers cut to Paysanne
2 Stalks of celery, peeled cut to Paysanne
400 grams Tomato Concassee
2½ dl Chicken Stock
1 tsp Sugar
Stuffing for Breasts
Oil from skins
30 grams Onions chopped
6 pcs Chicken livers, trimmed
Little Bread crumbs
Salt / Pepper