| Ingredients: 2 Pound(s) chicken thighs, boneless skinless 1 Tablespoon(s) cajun seasoning 1/2 Cup(s) flour 1/4 Cup(s) oil, vegetable 1 chopped green bell pepper 1 chopped onion, white 1 celery 2 Clove(s) minced garlic 28 Ounce(s) crushed stewed tomatoes 3 Cup(s) chicken broth 2 Slice(s) bacon 2 Tablespoon(s) worcestershire sauce 1 bay leaves 1 Teaspoon(s) tabasco hot sauce 4 Tablespoon(s) chopped scallions |
Directions:
Trim fat and quarter the chicken thighs. Sprinkle with cajun seasoning and toss to mix. Sprinkle with flour and toss. Bring oil to 375 degrees in a dutch oven. Cook the chicken in two batches. 3 to 5 minutes per side. Then set aside to drain. Chop bell pepper, onion, and celery rib into half inch pieces. Bring dutch oven back up to medium high and add trinity. Add garlic and 1 Tbsp more vegetable oil. Add .5 tsp more cajun seasoning. Add flour. Saute for 5 minutes until vegetables are softened. Add can of crushed tomatoes, chicken broth, uncooked bacon. Add worcestershire sauce and bay leaf. Return chicken to the pot and bring to a simmer. Then place in 350 degree oven for 45 minutes or until chicken is tender. Discard the bacon and bay leaf. Add tabasco sauce. Season to taste. Serve over rice and garnish with scallions. |