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

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Servings: 5
Prep Time: 30 mins
Total Time: 1 hr 20 mins
Related Categories: Chicken, Fried Chicken
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  • 1   cup 
    uncooked regular long-grain brown rice
  • 2 2/3  cups 
  • 1/2  cup 
    Gold Medal® all-purpose flour
  • 1 1/2  teaspoons 
    seasoned salt
  • 1   teaspoon 
    dried thyme leaves
  • 1   teaspoon 
  • 1/2  teaspoon 
  • 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
Cook rice in 2-23 cups water as directed on package, omitting butter and salt; keep warm.
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.
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.
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.
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.

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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