9 tablespoons vegetable oil, divided by 3
1 (3-pound) chicken, cut into pieces (breasts, drumsticks, thighs)
2-1/2 teaspoons salt
1/2 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery stalk, chopped
3 cups chicken broth
2 teaspoons Cajun seasoning
3/4 cup thinly sliced scallion greens
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat.
Season the chicken with the salt and cook the pieces in the pot, a few at a time to avoid crowding the pan, until browned on both sides, about 15 minutes total.
Add the remaining oil to the chicken and sprinkle the flour over it. Cook on a low medium-low heat, stirring constantly, until the mixture turns a medium brown, about 15 minutes.
Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables are softened, about 8 minutes more.
Add the broth to the pot, bring to a boil and remove chicken from the pot.
Place the chicken in a large pan on medium heat. Add 3 tablespoons of oil and coat chicken by stirring. Cook for 3 to 5 minutes stirring throughout.
Add Cajun seasoning and coat chicken by stirring, and remove pan from heat.
Return the chicken to the pot. Set the lid on the pot, slightly ajar to let steam escape, reduce the heat to medium-low and simmer for about 30 minutes, until the chicken is cooked through and the broth is thickened.
Stir in the Cajun seasoning and serve hot, garnished with the scallion slices.
