Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
6
Ingredients
Directions
Whisk flour, salt, black pepper, and cayenne pepper together in a bowl; add cubed chicken and dredge to coat. Reserve remaining seasoned flour.
Heat 1/4 cup butter and olive oil in a large skillet; add chicken and cook until golden brown and no longer pink inside, about 10 minutes. Transfer to a bowl, leaving butter mixture in skillet. Reduce heat to low.
Stir 1 tablespoon reserved seasoned flour into pan drippings; cook and stir until mixture forms a paste and dark caramel color, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add celery, bell pepper, onion, garlic, and remaining 2 tablespoons butter to flour paste; toss to coat with butter and browned flour mixture. Cook and stir until vegetables soft, about 10 minutes.
Add water to cover vegetables; add bay leaves and bring to a simmer. Return chicken to skillet; cook until flavors blended, about 10 minutes more. Serve with cooked rice.
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts (per serving)
| 480 | Calories |
| 16g | Fat |
| 60g | Carbs |
| 22g | Protein |
