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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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on January 14, 2003


      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!!!!

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    • on September 11, 2006


      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.

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    • on May 20, 2006


      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


    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
    Total Fat 26.1 g
    Saturated Fat 10.4 g
    Cholesterol 109.1 mg
    Sodium 151.1 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.9 g
    Sugars 1.2 g
    Protein 23.0 g

    The following items or measurements are not included:

    rose wine

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