Smothered Chicken and Gravy
Recipe from Betty Crocker

From Betty's Soul Food Collection... Ding, ding, ding--the health-o-meter declares our improved and lighter Smothered Chicken and Gravy recipe a winner, with its flavor boost coming from spices instead of fat.


Smothered Chicken and Gravy

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Servings: 5 servings
Prep Time: 30 mins
Total Time: 1 hr 20 mins
Related Categories: Chicken, Fried Chicken
 
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Ingredients
  • 1   cups
    uncooked regular long-grain brown rice
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  • 2 2/3   cups
    water
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  • 1/2   cup
    Gold Medal® all-purpose flour
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  • 1 1/2   teaspoons
    seasoned salt
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  • 1   teaspoon
    dried thyme leaves
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  • 1   teaspoon
    paprika
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  • 1/2   teaspoon
    pepper
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  • 1  
    cut-up whole chicken (3 to 3 1/2 pound), skin removed
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  • 2   tablespoon
    olive or canola oil
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  • 1   cup
    thinly sliced celery (about 2 medium stalks)
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  • 1/2   medium
    red bell pepper, cut into thin bite-size strips
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  • 1/2   medium
    onion, thinly sliced
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  • 2   cups
    hot water
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  • 1   tablespoon
    chopped fresh parsley
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Directions
1.
Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
2.
In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
3.
In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
4.
In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
5.
Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 440 (Calories from Fat 130); Total Fat 15g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 95mg; Sodium 530mg; Total Carbohydrate 41g (Dietary Fiber 5g, Sugars 2g); Protein 36g. Daily Values: Vitamin A 15%; Vitamin C 20%; Calcium 6%; Iron 15%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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