Chicken Stew on Rice

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3 -6
    tablespoons vegetable oil or 3 -6 tablespoons peanut oil
  • 1
    (3 -3 1/2 lb) roasting chickens, cut into serving pieces
  • 2 12
    teaspoons salt (or to taste)
  • 1
    medium onion, chopped
  • 1
    celery rib, chopped
  • 3
    cups water
  • 4
    cups rice, prepared according to pkg. directions (white or brown)
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DIRECTIONS

  • Heat 3 tablespoons oil in a 4- to 5-quart heavy pot or large deep skillet over moderately high heat until hot but not smoking.
  • Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large dish.
  • Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
  • Add onion and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes (approximate - use your own judgement) Be careful not to b.
  • Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices that accumulated, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in some red pepper flakes (if you want a little kick) and salt to taste and serve over rice.
  • Cooks' note:
Stew improves in flavor if made 1 day ahead.
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