In a large pot or dutch oven, heat the vegetable oil over medium-high heat.

Add the chicken pieces and season with salt and pepper. Brown the chicken on all sides, about 5-7 minutes. Remove and set aside.

In the same pot, add the chopped onion, green bell pepper, and celery. Sauté until the veggies soften, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour over the sautéed vegetables and stir well, allowing the flour to cook for about a minute.

Slowly pour in the chicken broth while stirring to combine with the roux.

Add the browned chicken back into the pot along with the Cajun seasoning. Stir everything together and let it come to a gentle boil.

Lower the heat and let the stew simmer for 30 minutes, stirring occasionally.

Stir in the cooked rice at the last 5 minutes of cooking. Taste and adjust for seasoning with additional salt and pepper if needed.

Ladle the stew into bowls and garnish with green onions and parsley.