Chicken Etouffee

Ingredients

• 8 chicken thighs, skinned
• 2 medium onions, chopped
• 1 red bell pepper, diced
• ¼ C thinly sliced celery
• 3 cloves garlic, minced
• 1 stick butter (4 oz)
• 2 tbs avocado oil
• 1½ tsp Cajun seasoning
• 3 tbs flour
• 2 tbs tomato paste
• ¼ tsp Tabasco
• 1 tsp Worcestershire sauce
• 1½ C chicken stock, broth or water
• 1 C chopped green onions
• ½ C fresh parsley, minced
• Cooked long grain white rice

Directions

1. Heat large heavy skillet over medium heat until hot. Add the avocado oil and butter until it smokes.
2. Season the thighs with Cajun seasoning and brown them in the skillet.
3. Remove the chicken and add the onions, celery, and red bell pepper and sauté for about 5 minutes.
4. Add flour to skillet and stir well. Cook about 4 minutes, stirring constantly.
5. Blend in tomato paste, Tabasco sauce and Worcestershire sauce, then add chicken stock and cooked chicken. Cover and cook for 12 minutes.
6. Remove cover and add green onion and parsley and cook uncovered 3 more minutes. Serve over steamed rice.