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Melt the butter in a large pot. Add the chicken and sauté until browned, about 10 minutes. Remove chicken and set aside.
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Add flour to the melted butter and make a roux. Keep stirring the butter and flour mix constantly over medium heat until the roux turns a dark brown.
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Once your roux is the desired colour, add in the trinity and garlic. Sauté the vegetables until they become slightly transparent, 5 to 7 minutes.
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Add back the chicken breast, chicken stock, tomato sauce, brown sugar and seasonings and let simmer for 15 - 20 minutes.
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Add green onions and let simmer for another 5 minutes. Serve over rice and enjoy!!