Ingredients
4 chicken thighs
1 onion, diced
2 ribs celery, sliced
4 cloves garlic, peeled
1 15 ounce can diced tomatoes
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon cayenne
3 cups chicken both
Preparation
Brown chicken in a dutch oven over medium low heat, approximately 10 minutes per side.
Add onions, celery, and garlic, saute an additional 5 minutes.
Add sugar, salt and cayenne, tomatoes (with juice), and broth.
Cover and simmer over medium low heat for 1 hour.
Serve with rice.
