Preparation:
Combine chicken, garlic powder, salt, and cayenne-toss to coat evenly let stand for 30 minutes heat oil in a large skillet add chicken pieces and cook until well browned on all sides remove to drain on paper towels whisk in flour; heat and stir until browned whisk in stock over a medium flame transfer to a stockpot add onions, bell peppers, and celery bring to a boil add sausage and garlic, simmer for 45 minutes remove bones from chicken return to saucepan until heated through serve over hot cooked rice |
