Sticky/Smothered Cajun Chicken with Gravy

1. Season the chicken with Cajun seasoning, onion powder, and garlic powder. Coat it really well and set aside.
2. In a heavy-bottomed pot, add the white sugar over medium heat. Drizzle in equal parts vegetable oil (approx. 2 tbsp) and stir constantly until it turns the color of Coke. If it smells burnt — start over! (It’s for browning, not sweetness.)
3. Carefully drop in the seasoned chicken and brown on both sides. Remove and set aside.
4. Add diced onion and bell pepper to the pot, season with 1 tsp Cajun seasoning, and sauté until soft. Add a splash of water to deglaze if needed.
5. Once the veggies are tender, mash them down a bit, stir in the garlic, and cook a few more minutes.
6. Return the chicken to the pot, then pour in enough water or stock to almost cover it.
7. Stir in the roasted chicken base, ½ tbsp Cajun seasoning, and parsley.
8. Bring to a boil, then lower the heat, cover, and let it simmer low and slow for a few hours. Add more liquid as needed — the longer it cooks, the better that gravy gets!