Smothered Chicken and Gravy

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.

Recipe from Betty Crocker
Smothered Chicken and Gravy
SERVINGS
5
PREP TIME
30 mins
TOTAL TIME
1 hr 20 mins
by 16  people
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Related Categories:

Chicken, Fried Chicken
Ingredients
  • 1   cup uncooked regular long-grain brown rice
  • 2 2/3  cups water
  • 1/2  cup Gold Medal® all-purpose flour
  • 1 1/2  teaspoons seasoned salt
  • 1   teaspoon dried thyme leaves
  • 1   teaspoon paprika
  • 1/2  teaspoon pepper
  • 1   cut-up whole chicken (3 to 3-1/2 pound), skin removed
  • 2   tablespoons olive or canola oil
  • 1   cup thinly sliced celery (about 2 medium stalks)
  • 1/2  medium red bell pepper, cut into thin bite-size strips
  • 1/2  medium onion, thinly sliced
  • 2   cups hot water
  • 1   tablespoon chopped fresh parsley
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Directions
1. 
Cook rice in 2-23 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:
1. 
High Altitude (3500-6500 ft): No change.

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 15, chol. (mg) 95, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, sugar (g) 2, pro. (g) 36, vit. A (IU) 729, vit. C (mg) 12, sodium (mg) 530, calcium (mg) 61, iron (mg) 3, Starch () 2, Other Carb () 1, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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