Ingredients

The following ingredients have 6 Servings
  • 1 lbs. boneless (skinless chicken thighs, cut in 2" pieces)
  • 1/2 cup cooking oil (plus 2 teaspoons)
  • 1/2 cup flour
  • 1 green pepper, (diced)
  • 1 small onion, (diced)
  • 1 can diced tomatoes
  • 1 cup chicken stock ((or bone broth), warmed)
  • 1/4 cup white wine, (warmed)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Cajun seasoning
  • Green onions ((for garnish))
  • Louisiana hot sauce ((optional))
  • 4 cups cooked white rice

Instruction

  • Heat 2 tsp. oil in a skillet over medium heat and brown the chicken on all sides. Cook for about 5 minutes, or until chicken is cooked through. Remove and set aside.
  • Lower the heat to medium low and add the animal fat and flour. Mix until a paste forms. Continue mixing until the roux turns a light brown, about 5-10 minutes.
  • Add the green pepper and onion and cook for 3-4 minutes, until vegetables start to soften. Add the chicken and tomatoes and stir to combine.
  • SLOWLY add the warm chicken stock and wine, just a small amount at a time, until a sauce starts to form. Continue adding the liquid while stirring. The sauce should be thick, but easily stir-able.
  • Add the Worcestershire sauce and Cajun seasoning and cook on medium low, simmering, for about 5 minutes. Remove from heat and serve over white rice. Garnish with green onions and hot sauce (optional).