Ingredients

• 1500 g Bone-in, skin-on chicken pieces (thighs and drumsticks)
• 0.5 cup All-purpose flour
• 0.5 cup Vegetable oil
• 1.5 cup Yellow onion, diced
• 1 cup Celery, diced
• 1 cup Green bell pepper, diced
• 4 unit Garlic, minced
• 6 cup Chicken broth
• 2 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 2 unit Bay leaves
• 0.25 cup Green onions, sliced (for garnish)
• 2 tbsp Fresh parsley, chopped (for garnish)
• 1 tsp Hot sauce (optional, to taste)

Instructions

1. 1

   Brown the Chicken — Pat the chicken pieces dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of the vegetable oil over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 5-7 minutes per batch. Remove the chicken and set aside.

2. 2

   Make the Roux — Reduce the heat to medium. Add the remaining vegetable oil to the pot. Gradually whisk in the all-purpose flour until a smooth paste forms. Cook, stirring constantly, for 15-20 minutes, until the roux reaches a rich, dark peanut butter color. This requires patience and constant stirring to prevent burning.

3. 3

   Sauté Vegetables and Simmer — Once the roux is the desired color, immediately add the diced yellow onion, celery, and green bell pepper. Cook, stirring frequently, for 8-10 minutes until the vegetables soften. Add the minced garlic and cook for another 1 minute until fragrant. Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the Cajun seasoning, dried thyme, and bay leaves. Bring to a simmer.

4. 4

   Add Chicken and Finish — Return the browned chicken pieces to the pot, submerging them in the sauce. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking. Remove the bay leaves. Taste and adjust seasoning, adding hot sauce if desired. Garnish with sliced green onions and fresh parsley before serving hot over rice.