¼cup(50g)vegetable oil - (divided, 1 T for frying the chicken and 3 T for making the roux
1(870g)cut-up chicken or 5-6 chicken breasts - or 6 boneless, skinless thighs
½teaspoonsalt
¼teaspoonpepper
3tablespoons(13g)vegetable oil
½cup(60g)all-purpose flour
1-1/2cups(225g)chopped onions
1-1/2cups(338g)chopped celery
1cup(175 g)chopped green bell peppers
½cup(88g)chopped red bell peppers
1-2cloves(1-2cloves)chopped garlic
2-1/2cups(568g)hot chicken stock
8ounces(227g)fresh mushrooms, sliced - baby bellas or white button mushroom
¼pound(113 g)baby carrots
1bay leaf
¼teaspooncayenne pepper
2teaspoonsWorcestershire sauce
2-3drops Louisiana hot sauce
½teaspoonseasoned salt
Parsley for garnish or chop and add for fresh flavor
Instructions
Pour 1/4 cup vegetable oil into a large heavy pan. Pat 1 cut-up chicken or 5-6 chicken breasts dry, sprinkle it with ½ teaspoon salt and ¼ teaspoon pepper, and place them into the hot oil. When browned on both sides, remove them from the pan to another dish.
Pour 3 tablespoons vegetable oil into the same pan over medium heat. Stir in 1/2 cup all-purpose flour and continue to stir until it is a dark butterscotch flavor. If necessary, add an extra tablespoon of oil to make the roux come together.
Add 1-1/2 cups chopped onions, 1-1/2 cups chopped celery, 1 cup chopped green bell peppers, 1/2 cup chopped red bell peppers, and 1-2 cloves chopped garlic, chopped, to the roux. Cook until softened. Stir frequently.
Add 2-1/2 cups hot chicken stock to the vegetables, stirring as you go.
Add the 8 ounces fresh mushrooms, sliced, 1/4 pound baby carrots, browned chicken, and the remaining seasonings: 1 bay leaf, 1/4 teaspoon cayenne pepper, 2 teaspoons Worcestershire sauce, 2-3 drops Louisiana hot sauce, 1/2 teaspoon seasoned salt except for parsley. Cover and simmer for 45 minutes to 1 hour or until the chicken is tender.
Remove bay leaf and add Parsley for garnish or chop and add for fresh flavor before serving over rice. This recipe is even better served the next day.
Notes
I usually cut up a whole chicken but you could use any chicken pieces you already have or prefer such as boneless, skinless breasts or thighs. You don't have to remove the skin but I wouldn't have it otherwise. Because I used a whole chicken, I had the back and wings leftover to make fresh broth--just boil in a pot of water adding a little salt and black pepper.