Ingredients
- 2 Chicken Breast, With Bone & Skin
- 4 Chicken Breast, With Bone & Skin
- Salt, Red Cayenne Pepper, Granulated Garlic to Taste
- 3/4 C. Vegetable Oil
- 1/2 C. All Purpose Flour
- 1 Medium Onion, Diced
- 3 Stalks of Celery, Diced
- 1 Green Bell Pepper, Diced
- 5 Plum or Roma Tomatoes, Diced
- 1 14 Oz. Can Diced Tomatoes
- 5 C. Chicken Broth
- 4 Dashes of Hot Sauce
- 1/3 C. Chopped Green Onions
- 1/3 C. Chopped Parsley
Directions
- Cut each chicken breast into two pieces. Season all chicken pieces well with salt, red cayenne pepper, and granulated garlic.
- In a non-stick skillet, heat ¼ cup oil over medium-high heat.
- Add chicken pieces in a single layer and brown pieces well.
- Cook chicken in 2 batches, if necessary, as to not overcrowd the skillet.
- When browned, transfer chicken to a plate.
- Heat ½ cup oil in a large Dutch oven over a medium-high heat.
- Gradually add ½ cup of flour and blend to make a roux.
- Stir constantly and cook roux until it has reached the color of peanut butter.
- Add onions, celery, and green bell peppers and cook for 5 minutes more.
- Add chicken pieces, tomatoes, broth and hot sauce to the roux mixture.
- Simmer over low heat for 45 minutes, stirring occasionally until thickened to a light gravy and the chicken pieces are tender.
- Taste and adjust seasonings. As the name implies, the sauce should be spicy.
- Add chopped parsley and green onions.
- Serve over cooked white rice.
Adapted by Debra Taghehchian based on a recipe found in Real Cajun p. 123