Keep chicken thighs in freezer to use any time. Cover a tray with baking paper and place chicken on it in a single layer. Freeze until firm then remove, wrap each thigh in plastic wrap, put in a freezer. Keep for up to two months.
1 tblsp Cajun seasoning
2 tsps smoked paprika
1kg chicken thigh fillets, trimmed
2 tblsps vegetable oil
1 onion, chopped
2 stalks celery, sliced
2 cloves garlic, crushed
1 green capsicum, chopped
2 tblsps tomato paste
400g can crushed tomatoes
1 cup chicken stock
Crusty bread, to serve
Combine seasoning and paprika in a large bowl. Transfer 3 tsps to a small bowl. Add chicken to remaining seasoning mixture. Toss to coat.
2 Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook for about 4 minutes on each side, or until browned. Remove.
3 Heat remaining oil in same hot pan. Add onion, celery and garlic. Cook, stirring occasionally, for about 3 minutes or until soft. Add capsicum, paste and reserved seasoning mixture. Cook, stirring, for 1 minute.
4 Stir in tomatoes and stock. Return chicken to pan. Bring to boil. Cover with lid. Gently boil, stirring halfway, for about 12 minutes, or until chicken is just cooked. Uncover. Gently boil for a further 3 minutes, or until sauce is thickened. Remove.
5 Serve with bread.