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Categories:
chicken thighs salt black pepper white pepper cayenne pepper olive oil flour onions green bell pepper celery garlic jalapeno pepper tomatoes tomatoes Tabasco sauce
Viewed: 54 - Published at: 3 years agoIngredients
- 3 lbs boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup olive oil
- 1/4 cup flour
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 tablespoon garlic, minced
- 1 fresh jalapeno pepper, minced
- 1 cup canned crushed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes
- 1/4 teaspoon Tabasco sauce or 1/4 teaspoon sriracha asian garlic sauce
Method
- Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
- In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
- Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.
