Fried Chicken Stew-- and Rice

“What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs--maybe better.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, black, and cayenne pepper and coat the chicken.
  2. Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
  3. Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
  4. Do the Roux-Dance till it's very light brown, about 1 brew should do.
  5. Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
  6. Add the 2 cups of liquid, stir a moment to thicken.
  7. Awww go ahead and try the Rose' grynn.
  8. Add the VERY optional bell pepper strips.
  9. Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
  10. Check the seasoning.
  11. Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: