Louisiana Style Stewed Chicken and Rice
1 drumstick, 1 wing plus 1/2 cup rice and 2 tablespoons gravy
3 cups cooked white rice
- 6 chicken wings
- 6 chicken drumsticks
- 2 tablespoons vegetable oil
- 1/2 cup onion, sliced
- 3/4 cup green bell pepper, sliced
- 2 tablespoons all-purpose white flour
- 3 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1 dash red pepper
- 1/2 cup low-sodium chicken broth
- 1/2 cup water
Prepare rice according to package directions omitting salt.
Rinse chicken parts in cold water. Pat dry with paper towels.
Heat oil in skillet or pot; add chicken parts browning chicken on all sides.
Add onion and green pepper.
Sprinkle flour over vegetables and chicken parts, stirring to coat all pieces.
Allow chicken and flour to brown for approximately 5 minutes.
Add garlic, black pepper and red pepper.
Stir in broth and water.
Cover pot and allow to simmer for approximately 30 minutes or until chicken is fully cooked. (Gravy will thicken as it simmers).
Serve over white rice.