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1
Heat oil in 5 quart cast iron dutch oven over medium high heat.
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2
Lightly flour chicken, shaking off excess.
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3
Place in dutch oven, and brown on all sides.
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4
Remove chicken from pot.
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5
In same pot, add onion, celery, bell pepper and garlic.
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6
Saute, stirring occasionally, until onions are transparent.
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7
Chop canned tomatoes.
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8
Along with the juice, add to onion mixture in pot.
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9
Return chicken to pot, then add enough water or chicken broth to cover chicken.
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10
Simmer until chicken is cooked thoroughly.
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11
Add mushrooms, salt, Cayenne, parsley, and green onions.
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12
Cook for additional 5 - 10 minutes.
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13
Serve over hot cooked rice.
