Ingredients
- Seasoning Mix
- 1 tablespoon plus 2 teaspoons salt
- 2 teaspoons dried thyme leaves
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/8 teaspoon ground allspice
- Chicken
- 1 1/2 to 2 pounds boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
- 1 cup all purpose flour
- 3/4 cup canola oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 large fresh jalapeno peppers, seeded and minced
- 2 large garlic cloves, minced
- 1 28-ounce can chopped tomatoes
- 4 cups chicken broth
- 2 bay leaves
- Baked Rice, for serving
Preparation
Step 1
In a large bowl, combine seasoning mix. Cut chicken into bite-size pieces and toss with seasoning until evenly coated. Add flour and toss to evenly coat; set aside. In a large heavy pot or Dutch oven, heat oil over medium high heat until it begins to smoke. Shake excess flour from chicken (reserve excess flour) and fry in batches until golden brown on all sides. Using a slotted spoon, transfer chicken to paper towels to drain. Add reserved flour to oil and cook, stirring constantly, until a peanut butter colored roux is achieved, about 5 minutes. Add onions, celery, jalapenos and garlic; cook stirring occasionally until tender, 3-5 minutes. Stir in tomatoes, broth and bay leaves. Return chicken to pot and bring to a boil. Reduce heat to low, partially cover pot and simmer, stirring occasionally, until chicken is tender and gravy has thickened, 45 minutes to 1 hour. Adjust seasonings if necessary. Serve over rice. Serves 4-6.