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

by 16  people


add your rating
add a comment
Servings: 5
Prep Time: 30 mins
Total Time: 1 hr 20 mins
Related Categories: Chicken, Fried Chicken
Recent Activity:
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
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
Add Your Review
 Articles
Easy Chicken Recipes: Herbed Chicken, Orzo, and Zucchini
...What we can't believe is how much we love easy chicken recipes. This one -- for Herbed Chicken... with Orzo and Zucchini -- also sounds healthy. Sounds fast. And it is very easy. Boneless, skinless chicken...'re all set for an easy chicken recipe that you'll want to make again and again. Don't forget to put... read more...
Southwestern Skillet: Easy Chicken Recipes
...When it comes to easy chicken recipes, this Southwest Chicken Skillet dish is just what you been... of chopping. So does bottled salsa. And boneless, skinless chicken breastsare always a cinch when you want a.... According to the recipe, easy chicken recipes, we know of, the tortillas and shredded Colby jack cheese... read more...
Best of the Blogs: Fried Chicken
...With apologies to roasting, grilling, and soup-making, there's only one real way to eat chicken.... Whether you're making fried chicken for a picnic, a party, or just to satisfy your own dinner cravings..., the key is to find the perfect recipe for your bird. Whether it's a classic, batter-fried chicken or a... read more...
how tos

shop our favorite products