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Ingredients
  • 6 boneless, skinless chicken thighs
  • 2 teaspoons Creole seasoning
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • cooked white rice, for serving
  • 2 green onions, sliced
  • 1 tablespoon chopped fresh parsley
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