Brown the chicken pieces in a large pan with the olive oil, once browned removed from the pan.
Next brown the onion and pepper in the same pan for about 6 Minutes.
Now add the flour with a little water and mix quickly to form a roux, pour in the water, the cajun seasoning sachet, chicken stock pot or stock cube. Still stirring until it's all well combined.
Place the chicken pieces back into the pot and simmer for 40 Minutes partially covered.
Stir in the spring onions at the last moment and serve with long grain rice.