3tablespoons jarred roasted red peppers, drained and chopped
1 1/2cupsgrain/gluten free chicken broth
salt, black pepper and cayenne pepper to taste
Stir all of the chicken thigh marinade ingredients together in a bowl.
Add chicken, tossing to coat each thigh. Set aside.
Brown the Cajun trinity of onion, bell pepper and celery in a 12-inch deep cast iron skillet or Dutch oven over medium heat.
When the trinity is about halfway browned, add the chopped roasted red peppers to the skillet.
Remove the chicken from the marinade, and discard the marinade.
When the trinity is all the way browned, position the chicken thighs around the veggies in the pan.
Brown the chicken thighs lightly on both sides, moving them and the veggies around as needed so that nothing burns.
When the thighs are browned, reduce the heat to medium-low.
Pour the chicken broth into the skillet, and stir until all of the veggies and chicken thighs are almost all the way covered with the broth.
Cook for about 1 1/2 to 2 additional hour, or until the chicken starts to fall away from the bone and the gravy reduces by about half. Stir often, and flip the thighs over about every 20 minutes to ensure more even cooking and flavor.
When ready, taste and add salt, black pepper and cayenne pepper, if desired, before removing from heat.