Chicken With Rice And Gravy Food

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

CHICKEN WITH RICE AND GRAVY

Steps:

• Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
• In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
• Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
• Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

SMOTHERED CHICKEN AND GRAVY (MAKEOVER)

Steps:

• Cook rice in 2 2/3 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°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.

SMOTHERED CHICKEN WITH GRAVY AND RICE

Steps:

• Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
• Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
• Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
• Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
• ENJOY!

CHICKEN, RICE,AND GRAVY

Steps:

• Combine soups, sour cream, and water in large sauce pan. Add water till it's as thin or thick as you'd like. Heat till bubbly.
• Place the chicken breast tenders in a separate,shallow baking dish. Pour enough sauce to almost cover the chicken. Make sure you flip them so sauce is on both sides of the chicken. Apply salt and pepper to your liking.
• Bake chicken at 350 degrees for 20 mins, or until no longer pink.
• Prepare instant rice as directed.
• After chicken and rice are finished cooking, it's time to plate.
• Place chicken in the center of the plate and surround with rice. Pour as little or as much sauce as you'd like!

CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 350.
• In a medium bowl combine chicken, gravy, rice, ½ cup cheddar cheese, cooked and drained broccoli and garlic powder.
• Season with salt and pepper to taste and mix well.
• Spread evenly in 8 X 8 baking dish.
• Top with remaining ½ cup of cheddar cheese.
• Bake 25 - 30 minutes until heated thoroughly.

OVEN BAKED CHICKEN AND GRAVY

Steps:

• Lay chicken flat in a greased 9x13 pan.
• Lay sliced onions over the chicken.
• Mix one cup of water with the cream of chicken soup. Pour this over the chicken.
• Sprinkle the gravy powder over the top.
• Pour the rest of the water over everything.
• Top with parmesan cheese.
• Cover and bake for 10 minutes at 425º Fahrenheit.
• Then uncover and bake for an additional 20-30 minutes.

GRANDMA CHICKEN (CHICKEN AND GRAVY)

Steps:

• Combine flour and pepper in a ziplock bag.
• Cut chicken into bite sized pieces and add to flour mixture.
• After all chicken is in the bag, close bag and shake to coat chicken pieces.
• Melt butter in a large skillet over medium low heat.
• Slowly brown both sides of chicken in the melted butter. Note: If your skillet isn't large enough, you can do this in batches, it may require additional butter.
• Remove chicken and set aside in a baking dish.
• Cook onion in same pan until soft (if using onion powder, skip this step).
• Add a small amount (approximately 2-3 tablespoons) of the flour/pepper mixture to the water.
• Mix well.
• Pour water and flour mixture slowly into the pan.
• Add chicken broth and thyme (if using onion powder, add it now) and bring to a simmer. Stir often to make a thickish gravy.
• Return browned chicken pieces to the pan.
• Reduce heat to low and cover. Simmer for 30 minutes, stirring periodically.
• Transfer chicken and gravy into baking dish. I use a 2.8 liter Corning Ware dish, but a 9x13 dish will work as well.
• Cover and bake at 375 for 30 minutes.
• Note: This dish freezes beautifully. After cooking for the first 30 minutes, cool, place in a freezer bag. When you are ready to cook, defrost and cook, covered at 375 for 45-60 minutes or until hot and bubbly.

CHICKEN & RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve 1/2 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
• Spoon into 8-inch-square baking dish sprayed with cooking spray; top with reserved cheese.
• Bake 25 to 30 min. until heated through.

CROCK POT CHICKEN AND PEPPERS WITH GRAVY OVER RICE

Steps:

• Place chicken in slow cooker. Sprinkle with garlic powder and season salt, to taste.
• Cut tops off of peppers and scoop out insides. Discard. Cut peppers into lengthwise. Put in crock pot on top of chicken.
• Mix the rest of the ingredients in a separate bowl; pour over chicken and peppers.
• Cover and cook on low for 6 hours or high 3 hours.
• Mix flour and water in a small bowl. Turn crock pot to High and add flour mixture. Cover and cook for another half hour. This will help the "gravy" thicken up.
• While "gravy" is cooking, prepare rice according to package directions (I use Success Boil in the Bag and it comes out perfect every time).
• Serve chicken, peppers and gravy over rice.

SMOTHERED CHICKEN THIGHS IN ONION GRAVY

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Heat the oil and prep and season chicken: In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.