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1
Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated) Make a dark roux- In a heavy iron skillet (prefer cast-iron), heat the vegetable oil over medium heat.
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2
Add the flour.
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3
With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over).
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4
Carefully add the onions, celery and Bell pepper.
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5
Stir constantly for 60 seconds.
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6
Add Garlic, stir to mix, and add the chicken.
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7
Stir to coat the chicken with the roux mixture.
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8
CAREFULLY and slowly, add the chicken stock.
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9
Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended.
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10
Cover the chicken with water, bring to a boil.
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11
Place the lid on the pot, reduce heat and simmer for 45-50 minutes.
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12
Stir occasionally, Sauce should be thickened.
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13
Just before serving, add chopped parsley to taste, season with salt and red pepper to taste.
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14
Serve over hot white rice.
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15
Hint: For saving leftovers, store the rice and the sauce in seperate containers.
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16
This prevents the rice from getting soggy.
