4 ea. boneless skinless chicken thighs
1/2 cup flour
1/4 c. Olive oil
1 ea. Spanish onion, diced
2 stalk celery, diced
1 ea. red bell pepper, diced
1 ea jalapeño pepper, seeded and diced
1 (28oz) can Crushed tomatoes
2 c. Chicken stock
Salt and pepper
Slice the chicken thighs into thirds, and add to a medium-sized mixing bowl. Combine the Cajun spice and flour, then toss the chicken with the seasoned flour
Heat olive oil in a Dutch oven over medium heat for a few minutes. Brown chicken in two batches as to not overcrowd the pan. Reserve on paper towels.
Add the celery, onion, and peppers to the oil, cook until the onions are translucent. Add the tomatoes and chicken stock, then return the browned chicken to the pot. Simmer for at least an hour, but if you can, let it go a little more than that to really develop flavor. Season accordingly with salt and pepper, if needed, and serve over white rice.