Smothered Chicken with Rice and Gravy
regular long-grain brown rice (uncooked)
cup of water
1 1/2 tsp
Freshly ground black pepper
whole chicken (skin removed and cut up)
olive or canola oil
medium stalks of celery (thinly sliced)
medium sized red pepper (sliced into bite-size slices)
medium sized onion – thinly sliced
chopped fresh parsley
How to Make Smothered Chicken with Rice and Gravy
- Add water and rice to a medium size pot and cook the rice as directed in the packaging or until tender (omit salt and oil/butter). Set aside and keep warm.
- In a 1 gallon sealable zip-lock bag add flour, thyme, pepper, paprika and seasoned salt and shake to mix everything.
- Fill a medium-sized bowl with cold water.
- Dip each chicken piece into the water, shake off the excess and place into the bag with flour.
- Add half of the chicken pieces at one time and shake the bag until all sides are coated evenly. Then transfer the pieces to a clean plate.
- Repeat the breading process for the remaining half of the chicken pieces and reserve the remaining flour mixture in the bag.
- Heat oil in a 12 inch, non0stick skillet over medium heat. Add chicken pieces to the skillet and cook for 8-10 minutes, turning them occasionally to brown all sides. Remove the chicken from skillet and set aside.
- In the same skillet, add reserved flour mixture to the remaining dripping from the chicken and cook for 2 minutes or until the mixture turns light brown. Stir constantly to avoid lumps.
- Add celery, onion and bell pepper to the flour mixture and cook for another 4-6 minutes, or until vegetables and crisp and tender.
- Slowly pour in 2 cups hot water to the flour mixture while stirring vigorously, until well blended.
- Add chicken back to the skillet and let the gravy come to a boil.
- Reduce the heat to low, cover skillet with a lid and let the gravy simmer for 40-50 minutes, or until the chicken is tender.
- To serve; dish rice on a plate, pour chicken gravy on top and sprinkle with parsley.
Rice and gravy were served in the early 1800s to farmers and workers who did hard labour to provide a source of protein, carbohydrates, and energy.