FILTHY CHICKEN New house, boxes everywhere… ain’t nothing stopping us from eating good. 😂 Seasoned Chicken 10 chicken legs 1 tbsp salt-free Tony’s Creole Seasoning 1 tsp salt 1 tsp smoked paprika 1 tsp Italian herb seasoning 2 tsp garlic powder 2 tsp onion powder 1 tbsp oil Rinse & pat those chicken legs dry, then season them with everything above and work in that tablespoon of oil. Let them marinate for 2–4 hours. FILTHY GRAVY 1 medium onion, diced 2 carrots, diced 3 tbsp garlic, minced ½ bell pepper, diced 3 tbsp all-purpose flour 3 tbsp tomato paste 2 tbsp salt-free Tony’s Creole Seasoning 1 tsp salt, plus more to taste 2 tbsp olive oil 3 cups water or chicken broth LET’S MAKE IT FILTHY Get a large pan over medium heat and sear those chicken legs until they’re nice and caramelized on all sides, about 8 minutes total. Remember, color is flavor. Pull them out and set them aside, but don’t you dare lose those resting juices. Add 2 tablespoons of olive oil, then get your onions and carrots in there and let them cook down for about 3 minutes. Now add 3 tablespoons of tomato paste and give it another 2–3 minutes. We want to cook out that raw tomato taste and let that paste get nice and deep. Add 3 tablespoons of flour, mix it all the way through, and let it cook for about a minute. Nobody invited raw flour to dinner. Now come behind it with 2 tablespoons of salt-free Tony’s and 1 teaspoon of salt. Give everything a quick 30-second bloom before adding 3 tablespoons of garlic. Once that garlic gets fragrant, slowly work in 3 cups of water or chicken broth, stirring as you go and scraping all that flavor off the bottom of the pan. And yes, water works just fine. That chicken broth is better; use it if you got it. I didn’t. Just taste that gravy and adjust the seasoning. Add your diced bell pepper, then get those chicken legs back in the pan along with every drop of those resting juices. Cover and keep it at a gentle simmer for 25 minutes if you want juicy, tender chicken that still holds to the bone. If you want that chicken falling apart and barely hanging on, take it 40 - 45 minutes. Either way, make sure your chicken reaches at least 165°F internally. Now taste that gravy. If it needs a lil more salt, this is your last chance... lol. Serve it over jasmine rice or mashed potatoes, make sure you get plenty of that gravy on top, and look at what you just made. FILTHY CHICKEN. #chickenrecipe #comfortfood #EasyRecipe #simplerecipe #easydinnerideas - @bigyellowguy