Chicken Sauce Piquante (Slow Cooker) - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/3 cup olive oil
1/4 cup flour
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon garlic, minced
1 fresh jalapeno pepper, minced
1 cup canned crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon Tabasco sauce or 1/4 teaspoon sriracha asian garlic sauce

Preparation

Cut the chicken thighs into strips, approximately 1-inch by 2-inches. Combine the salt and three peppers; season the chicken strips and set aside.
In a large, heavy bottom saucepan, heat the olive oil over high heat. Whisk in the flour and cook, stirring constantly, to make a light-to-medium brown roux, about the color of peanut butter or a little lighter. Immediately add the chopped onion, bell pepper and celery; reduce the heat to medium-high and cook 5 minutes, stirring often. Stir in the minced garlic and jalapeno; cook 1 minutes.
Transfer the mixture to the slow cooker and add the crushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips. Stir to mix, cover and cook on HIGH for 3 1/2 hours or LOW for 7 hours. Serve over rice.