Season the chicken

• Pat the chicken thighs and drumsticks dry.
• Coat them generously with Cajun seasoning, onion powder and garlic powder until well covered.

Make the sugar-oil roux

• In a heavy-bottomed pot over medium heat, add the white sugar and an equal amount of vegetable oil.
• Stir constantly until the mixture turns a dark cola colour.

Brown the chicken

• Add the seasoned chicken to the dark roux and let it brown for a couple of minutes.
• Flip the pieces and brown on the other side.
• Remove the chicken from the pot and set aside.

Cook the vegetables

• Add the diced onion and bell pepper to the pot and scrape up the browned bits.
• Season with Cajun seasoning and cook down, adding a splash of water if needed.
• Once soft, mash the vegetables, then add the garlic and cook a couple more minutes.

Build the gravy

• Return the browned chicken to the pot.
• Add water until the chicken is almost covered, then stir in the roasted chicken bouillon base.
• Season again with Cajun seasoning and dried parsley.

Simmer the gravy

• Bring the pot to a boil, then lower the heat and cover with a lid.
• Let the gravy cook down slowly, the longer the better.

Serve

• Spoon the sticky chicken and gravy over cooked rice.