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

8 serv.

green bell pepper1
chopped
medium onion↗1
chopped
stalks celery↗3
chopped
garlic cloves↗2
minced
vegetable oil↗2 tablespoons
crushed tomatoes↗1
tomato sauce↗1
salt↗1 teaspoon
black pepper↗1⁄2 teaspoon
white pepper1⁄2 teaspoon
cayenne pepper↗1⁄2 teaspoon
boneless skinless chicken breasts↗4
cubed

Step-by-step instructions

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.".

Source: food.com

Original recipe ↗

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