- Serves 8
- 2 (3-pound) chickens, cut into 8 pieces
- cayenne pepper
- black pepper
- 2 tablespoons of vegetable oil
- 8 tablespoons of unsalted butter
- 3/4 cup flour
- 1/2 cup diced celery
- 3/4 cup diced onion
- 1/2 cup diced green pepper
- 2 bay leaves
- 2 teaspoons garlic puree
- 3/4 teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1-1/2 teaspoons cayenne pepper
- 4 cups chicken stock
- 2 tablespoons tomato puree
- 2 teaspoons Worcestershire sauce
- 1/2 cup thinly sliced green onions (optional)
- cooked white rice
Season the chicken pieces with salt, cayenne pepper, and black pepper.
Heat the vegetable oil in a large Dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
Add butter to pan. When melted, add flour and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
Immediately add celery, onion, green pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic puree, thyme, salt, black pepper, oregano, and cayenne pepper and cook another 2 minutes. Stir well to loosen any brown bits from pan bottom. Add the stock, tomato puree, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 30 minutes, until chicken is very tender.
Taste and adjust seasoning, if necessary. Garnish with green onion and serve immediately over rice.