Cajun Comfort Food

Okay- so I got this one from the cookbook but thought it was too spicy for my taste so I made it my own by changing some things.  My husband would say that he can never cook the same recipes I do because I always change them and don't write it down or I just change as I go and don't remember what I did!  I would tell him to read my blog :-)

Chicken Piquant

3 pounds of chicken cut in 1 inch chunks (I used boneless breasts and thighs for the light and dark meat, you could use one or the other though)
2 tsp chili powder
1 tsp cayenne pepper
2 tsp salt
2 tsp paprika
1 tsp black pepper
1 cup flour
1/2 of a green pepper-diced
1 small yellow onion-diced
1 tbs. minced garlic
5 plum tomatoes-diced
14 oz. can stewed tomatoes
4 cups chicken broth
2 tsp. parsley
2 dried bay leaves

1.) Heat 3/4 cup vegetable oil in a large dutch oven on stove.
2.) Mix flour and cayenne, paprika, salt, chili powder and black pepper in a large bowl.  Toss chicken in mixture so every piece is coated.
3.) When oil is hot, cook chicken in batches (2-3 batches) until they are golden brown. Put chicken on a plate to the side.  They do not have to be cooked through-they will cook more later.
4.) When chicken is done, turn the burner to low and take the remaining flour and spice mixture and add to the oil making a rue (this will help the sauce thicken).  Cook STIRRING CONSTANTLY until it turns the color of peanut butter.
5.) Add onions, green peppers, and garlic.  Cook 2-3 more minutes. Stirring constantly. 
6.) Add tomatoes (canned and fresh), chicken, chicken broth, parsley, and bay leaves.  Bring to a simmer.
7.) Let simmer for 45 minutes, chicken should pull apart with a fork and the sauce should be the consistency of gravy.
8.) Serve over rice.

I'm planning on using the leftovers in tacos or enchiladas-yumm!