Louisiana Style Stewed Chicken and Rice

Louisiana Style Chicken and Rice


Serving Size:
1 drumstick, 1 wing plus 1/2 cup rice and 2 tablespoons gravy

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 3 cups cooked white rice
  • 6 chicken wings
  • 6 chicken drumsticks
  • 1/2 cup onion
  • 3/4 cup green bell pepper
  • 3 garlic cloves
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1 dash red pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup water


  1. Prepare rice according to package directions omitting salt.
  2. Slice onion and bell peppers; mince garlic.
  3. Rinse chicken parts in cold water. Pat dry with paper towels.
  4. Heat oil in skillet or pot; add chicken parts browning chicken on all sides.
  5. Add onion and green pepper.
  6. Sprinkle flour over vegetables and chicken parts, stirring to coat all pieces.
  7. Allow chicken and flour to brown for approximately 5 minutes.
  8. Add garlic, black pepper and red pepper.
  9. Stir in broth and water.
  10. Cover pot and allow to simmer for approximately 30 minutes or until chicken is fully cooked. (Gravy will thicken as it simmers).
  11. Serve over white rice.

Helpful hints

  • May substitute other chicken parts or turkey necks for the meat.
  • Adjust portion if you are on a lower or higher protein diet.

Nutrients per serving

Calories 383

Protein 26 g

Carbohydrates 27 g

Fat 19 g

Cholesterol 128 mg

Sodium 139 mg

Potassium 320 mg

Phosphorus 227 mg

Calcium 31 mg

Fiber 0.8 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices


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