Fried Chicken Stew-- and Rice

READY IN: 40mins
Recipe by T. Woolfe

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.

Top Review by crawfish pie

Whoo-Weeee!!This was some good T-Boy!!Just the kinda thing we like!!I've already made it twice and there were NO lefovers!I followed your recipe to the "T" and we just loved this gumbo-esque conccotion!!!You got thumbs up from all 7 of us,not an easy task:)We will have this on our dinner table often!!Way to go!!!!

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.

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