Chicken Piquant With Sauce a'la Cajun

Step 1: Whisk together the salt, pepper, chile powder, and paprika in a large bowl. Add the chicken pieces and use your hands to toss until evenly coated; set aside.

Step 2: Heat oil in a large pot or Dutch oven over medium-high heat until it begins to smoke slightly. While the oil heats, toss the chicken with flour to coat.

Step 3: Shaking off the excess flour from the chicken, transfer the pieces to the hot oil and fry until golden brown on all sides.

Step 4: Fry the chicken in two batches so you don't overcrowd the pan - the chicken should be in one layer, and not on top of each other.

Step 5: Reserve the leftover flour. Use a slotted spoon to transfer the chicken to a deep plate, leaving the oil in the pan.

Step 6: Add the remaining flour to the oil and cook, stirring constantly, for about 5 minutes to create a medium-brown, peanut butter-colored roux.

Step 7: Add the onion, celery, poblano, and garlic and cook 5 minutes more.

Step 8: Add the chicken, tomatoes, broth, thyme, bay leaves, and hot sauce. Simmer over low heat for 45 minutes, stirring occasionally, until thickened (refer to NOTE II) to a light gravy and the chicken is tender enough to shred with a fork.

Step 9: Taste and adjust seasonings, adding more salt or hot sauce as desired.

Step 10: Serve over rice, garnished with scallions.

NOTE: I've also used chicken tenders, therefore because tenders don't required the 45 minute cook time, I added it to the last 10 minutes of cooking. boneless chicken legs work perfectly and can take the 45 minute cook time.

NOTE II: If you find that your sauce isn't thickening up enough, no fear - simmer with the cover off or partially off to help it reduce, but be careful not to reduce to far down or else there won't be enough sauce to enjoy. Just watch it where you may need to place the cover off-and-on until for desired result.