In a small bowl, mix together the ingredients for the rub,

Heat the oil in a large pot, or Dutch oven, over medium-high heat until it begins to smoke a little.

Place the chicken pieces in a large bowl, and add the rub mixture. Use your hands to evenly coat. Add the flour to the chicken, and again, use your hands to mix everything together. You will have excess flour in the bowl (this is okay).

Working in two to three batches, shake off excess flour and transfer the chicken to the hot oil and fry until golden brown on all sides, about 4 to 5 minutes total. Use a slotted spoon to transfer chicken to a platter. Repeat with remaining chicken. Set aside.

From the bowl that held the chick, scoop ¼ cup of extra flour and carefully add to the oil, and cook, stirring constantly, to create a medium-brown, peanut butter-colored roux, about 5 minutes.

Add the onion, celery, poblano, and garlic, and cook for another 5 minutes.

Add the chicken, tomatoes (fresh and canned with juice), stock, thyme, bay leaves, hot sauce, and 1½ tsp salt.

Simmer over low heat for 40 minutes, stirring occasionally, until thickened to a light gravy and the chicken is very tender.

Serve over Perfectly Steamed Rice with chopped scallions as garnish (recipe below)

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.

Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15 - 20 minutes.

Remove from heat, and keep covered for an additional 5 minutes.

Remove the lid, cool for a few minutes, and then fluff the rice with a fork.