2 tablespoons canola oil, divided
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
Salt & black pepper to taste
1 each yellow onion, chopped
1 each green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon garlic, minced
1 tablespoon Cajun seasoning
¼ teaspoon cayenne pepper
2 cups whole grain sorghum, cooked
3 cups chicken stock
1 can (14.5 ounce) diced tomatoes, canned
1 tablespoon fresh parsley, chopped

In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the sorghum. Add the chicken back to the pot, along with the broth parsley, and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and about 30 minutes.