| 4-5 lb | whole chicken, cut into 8 pieces |
| 3 Tbsp | vegetable oil |
| 1 cup | diced onion |
| 1 cup | green bell pepper |
| 1 cup | celery |
| 1 Tbsp | minced garlic |
| 2 Tbsp | all-purpose flour |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base mixed with 1 cup hot water |
| 1 can | petite diced tomatoes, drained (15-ounce) |
| 1 tsp | dried thyme |
| 3 Tbsp | Red Rooster Hot Sauce |
Season the chicken pieces with salt and pepper. Add the oil to a large pan and heat over medium high. Add the chicken to the pan, careful not to overcrowd. And brown for 2 - 3 minutes per side. Remove the chicken from the pan to a plate and set aside.
Add the onion, peppers, and celery to the pan and cook for 2 - 3 minutes. Add the garlic and flour, stir to combine and cook for 30 seconds more. Add the Roasted Chicken broth, tomatoes, thyme and Hot Sauce to the pan and bring to a simmer. Add the chicken back to the pan and cook covered for 20 minutes. Uncover the pan and cook for 10 more minutes.
Remove the pan from the heat and serve with cooked rice or buttered noodles.
