Hello lovers of all things edible and delicious! Today’s little happy tummy recipe makes it’s way into our kitchen almost every week. Hubby always requests it because it is a really great stick to your ribs comforting kinda meal. When you eat it it’s like getting a hug on the inside (ok, that sounds kinda strange). This recipe, Chicken and Rice is sooooo super easy you’ll wonder why you never thought of it! Or, maybe you have and I just look kinda stupid right now. Either way! Deliciousness follows…
I thought this up roughly based on a dish my Mother used to (and still does) make that I go nuts over. Being now that I’m married and have to take into consideration hubs taste and him being semi lactose-intolerant (what a bummer) I had to tweak the recipe to fit our needs.
I’m drooling just looking at this pic. It’s THAT good. So, what you will need (measurements approx):
1/2 Chicken, cut into pieces
2 ea bay leaf, dried
1 Tbls garlic powder
2 tsp onion powder
1 tsp paprika
5 ea garlic cloves whole and peeled
4-5 Tbls flour
salt and pepper to taste
1 Tbls veg oil
3 Cups chicken stock
1/4 Cup dry white wine
2 Tbls butter
|Tip: I pick up most of my spices in the ethnic aisle, SO much cheaper than in the regular spice aisle.|
I put the chicken and all the dried spices except for the bay leaves into a plastic baggie and toss to coat evenly.
Add the flour and toss again for an even coating.
Get a large skillet and add oil to the pan on medium heat. Add chicken in the pan along with the bay leaves and garlic cloves. Sear chicken until golden brown. Take out garlic and bay leaves when slightly toasted.
When chicken is browned and garlic, bay leafs are fragrant take out of pan and set aside.
Drain the pan of the remaining oil. De-glaze the pan with the white wine and add the chicken, garlic and bay leaves back to the pan. Add the butter. Add the chicken stock, it should cover the chicken 3/4 of the way up, if you need more, add more, you may even use less.
|Mrs. Cow approves! Mooo!|
Bring this to a boil then cover and reduce to a simmer. Simmer this for at least an hour but no more than 2 hours. Make sure to check every so often to make sure the chicken isn’t sticking.
After it has cooked for the amount of time you have liked take the chicken pieces out and set aside. Discard the bay leaves. Smash the remaining garlic that is in the pan. Bring the juices up to a boil and thicken with a cornstarch slurry to your desired thickness. Taste the gravy and see if it needs additional seasoning. I usually add some more black pepper and salt. Serve over rice and add your favorite side. I brought back my pan seared brussel sprouts again (our favorite veggie, we eat them at least once a week, you’ll see them a lot.) This meal is an overall people please-er! Go ahead, indulge yourself.
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