Precook the chicken in the microwave for about 10 mins. Set aside to cool. When cool, pull the chicken apart into small finger sized strips.

Singe the rough cut onions in a cast iron skillet over medium high heat. When lightly browned (3-5 mins). Add the rest of the vegetables, the garlic, and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. The. Stir in the chicken broth and simmer uncovered over low heat for 15 minutes. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be as thick as a thin gravy.

Serve over rice.