Ingredients
The following ingredients have 5 Servings
- 3 tablespoons vegetable or canola oil
- 1 (3 to 4 pound) whole chicken cut up
- 1/2 cup all purpose flour
- 1/2 to 1 tablespoon Cajun seasoning (like Slap Ya Mama), or to taste
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 teaspoons chopped, pickled jalapeno
- 1/2 teaspoons chopped garlic
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Hot, cooked rice
- 1/4 cup chopped, fresh flat leaf parsley, optional
- Hot sauce, for the table
Instruction
- Heat oil in a large skillet over medium high heat. Shake together the flour and Cajun seasoning in a zippered bag and toss chicken in the flour mixture. Brown chicken in batches for 4 minutes per side, transferring to a 6 quart crockpot as it is browned.Add the onion, bell pepper and celery to the skillet; stir and cook for 3 minutes, then add the jalapeno, garlic, thyme and bay leaves and cook another minute.
- Using kitchen shears, chop the tomatoes in the can and add to the skillet; add the tomato paste, Worcestershire sauce, sugar, and salt. Bring to a boil, then transfer to the crockpot on top of the chicken.
- Cook, covered, on low for 3 hours. Remove bay leaves, sprinkle with red pepper flakes if desired, serve over cooked rice garnished with chopped parsley. Pass hot sauce at the table.
