A popular and classic sweet and spicy chicken cayenne peasant dish with a twist. Instead of traditional paprika, I substitute cayenne and sugar. Deliciously spicy chicken recipe with just a hint of sweetness.
The chicken is also great with a sweet and spicy chicken rub.
Enjoy this chicken cayenne recipe inspired by the classic chicken paprika peasant dish. The substitution of cayenne and sugar mix makes for a perfect substitute for hot paprika. A smaller 2.5-quart Le Crueset oval dutch oven is the perfect size for a dinner for one or two.
Main Ingredients Notes
Chicken: Plump bone-in chicken thigh and leg or chicken breasts will provide a hearty meal. Boneless chicken will be a little drier when cooked.
Vegetable Oil & Butter: Use a neutral flavored oil and salted butter. The combination of butter and oil gives a balanced rich flavor.
Onion & Garlic: A classic saute combination. You can increase the amount of onion and garlic to your personal taste.
Seasonings: Ground cayenne pepper and sugar combinations give this spicy sauce a lightly sweet flavor. For extra heat add in a few red pepper flakes.
Flour: The flour is for thickening the sauce.
Crushed tomatoes: If you don't want to open a can, use fresh tomatoes but make sure to chop fine.
Chicken Broth: I use the better than Bouillon to make the exact amount of broth needed for no waste.
Sour cream: Full or low fat both work. Greek yogurt can also be substituted.
Egg Noodles: Use your preferred brand or substitute another type of pasta.
👩🍳 How to Make Chicken Cayenne
(Note: please see the recipe card at the bottom of the post for the complete written instructions and ingredient quantities.)
Just a few minutes of prep time and a few simple steps then let the slow cooker do it's magic and dinner is ready.
Step One: Preheat the oven to 400°F. Season the chicken with salt and pepper. In the Dutch oven, heat the oil and 1 teaspoon of butter over medium-high heat.
Step Two: Add chicken and brown on both sides. Remove chicken and set aside.
Step Three: Add the onions and saute until translucent, about 2 minutes. Add the garlic and saute for another minute.
Step Four: Stir in the cayenne, sugar, and flour and cook another 4-5 minutes stirring constantly.
Step Five: Add the tomatoes and chicken broth and stir until well combined.
Step Six: Add the chicken and transfer it to the oven. Bake uncovered for 25-30 minutes or until the chicken is thoroughly cooked and the sauce thickens.
Step Seven: Move the chicken to the side of the dutch oven or remove, then stir in the sour cream until it is well combined. Cook the egg noodles according to package instructions and serve.
Serving Suggestions
- Serve chicken and sauce over a bed of egg noodles.
- Also wonderful served over rice or with creamy mashed potatoes.
Helpful Tools For This Recipe
(Affiliate Links) Check out my other recommendations on my Small Kitchen Store page
This 2.5-quart Dutch Oven is perfect for making meals for one.
Storing Instructions
This chicken cayenne recipe is perfect for making a day ahead. Also, any leftover sauce should be stored in a covered container and refrigerated for up to 2 days. The sauce is just amazing over rice.
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Chicken Cayenne
Ingredients
- ½ pound chicken thighs & drumettes
- 2 teaspoons vegetable oil
- 1 teaspoon butter
- 1 tablespoon onion diced
- 1 garlic clove minced
- ¼ tablespoon ground cayenne pepper
- 1 teaspoon sugar
- 2 teaspoons all-purpose flour
- ½ cup canned crushed tomatoes
- ½ cup chicken broth
- 1 tablespoon sour cream
- Egg noodles cooked according to package directions
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Season the chicken with salt and pepper. In the Dutch oven, heat the oil and 1 tablespoon of butter over medium-high heat
- Add chicken and brown on both sides. Remove chicken and set aside.
- Add the onions and saute until translucent, about 2 minutes. Add the garlic and saute another minute.
- Stir in the cayenne, sugar, and flour and cook another 4-5 minutes stirring constantly.
- Add the tomatoes and chicken broth and stir until well combined.
- Add the chicken and transfer to oven. Bake uncovered for 25-30 minutes or until the chicken is thoroughly cooked and the sauce thickens.
- Move the chicken to the side of the dutch oven or remove, then stir in the sour cream until it is well combined.
- Cook the egg noodles according to package instructions. Serve chicken and sauce over a bed of egg noodles.
Nutrition
More Great Chicken Recipes
Scott C
Very good
Zoey
Really easy to make and sooooo good. Just the right amount of sweet with spicy. Next time I'm making a double batch!!
A Weekend Cook
Hi Zoey,
Happy to hear you enjoyed this recipe! It's great over noodles, over rice, or with old fashion mashed potatoes.
Cheers!
Sydney
Anonymous
Anonymous