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    You are in: Home / Recipes / Fried Chicken Stew-- and Rice Recipe
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    Fried Chicken Stew-- and Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    T. Woolfe's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix flour, black, and cayenne pepper and coat the chicken.
    2. 2
      Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
    3. 3
      Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
    4. 4
      Do the Roux-Dance till it's very light brown, about 1 brew should do.
    5. 5
      Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
    6. 6
      Add the 2 cups of liquid, stir a moment to thicken.
    7. 7
      Awww go ahead and try the Rose' grynn.
    8. 8
      Add the VERY optional bell pepper strips.
    9. 9
      Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
    10. 10
      Check the seasoning.
    11. 11
      Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 14, 2003

      55

      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!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2006

      55

      Excellent and remarkably easy, too, just as it is. A winning combo for sure. Great flavor. My husband loves it also, so I'll be making this one often. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2006

      55

      Tender chicken and a complex gravylike sauce that turns plain rice into a decadent treat. I have made something like this before called a chicken fricasee, which does pretty much mean "fried chicken stew." I use a fairly dry Spanish rose. From the time I added the chicken back to the pot, it took about 1/2 hour or maybe a little more for the chicken to cook through and the sauce to thicken.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fried Chicken Stew-- and Rice

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.7
     
    Calories from Fat 235
    51%
    Total Fat 26.1 g
    40%
    Saturated Fat 10.4 g
    52%
    Cholesterol 109.1 mg
    36%
    Sodium 151.1 mg
    6%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    5%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    rose wine

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