Chicken Étouffée with Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1/4 cup All-purpose flour
• 1/4 cup Butter
• 1 medium Onion
• 1 medium Green bell pepper
• 2 stalks Celery
• 3 cloves Garlic
• 2 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes
• 1 tbsp Cajun seasoning
• 1 Bay leaf
• 1 tsp Hot sauce
• Cooked rice

Instructions

1. 1Season chicken thighs with salt, pepper, and Cajun seasoning.
2. 2In a large skillet or pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until a light brown roux forms (about 5-7 minutes).
3. 3Add onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
4. 4Add garlic and cook for 1 minute more.
5. 5Gradually whisk in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
6. 6Add chicken thighs and bay leaf to the sauce. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is cooked through.
7. 7Remove bay leaf before serving. Stir in hot sauce to taste. Serve chicken étouffée over cooked rice.

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