Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday MOTHERS SMOTHERED CHICKEN & RICE
8 chicken pieces
11⁄2 cups flour, divided
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
2 cups safflower oil
1 cup onion, diced
11⁄2 cups chicken broth, hot
1⁄4 cup half & half
4 cups brown or white rice, cooked
Rinse chicken with cool water then place it on paper towels to dry. In a large plastic bag, combine flour, onion powder, garlic powder, seasoned salt & pepper. Set aside 1⁄2 cup of the seasoned flour for gravy. In a large skillet, heat oil on medium-high heat.
Shake chicken in the bag of flour, one piece at a time. Add chicken to hot oil & fry 7 minutes on each side (5 minutes on each side for wings). When chicken is done, remove it from the pan & lay it on clean paper towels to drain.
Remove all except 1⁄4 cup of oil from the skillet. Add onion & sauté for 5 minutes. Add 1⁄2 cup of reserved seasoned flour to the skillet & cook for 5 minutes, until golden. Add the hot chicken broth & half and half to the pan. Additional broth &/or half & half can be added for desired thickness of gravy. Stir until smooth & season to taste.
Return chicken to pan, cover & simmer on low for 30-40 minutes. Serve over rice and enjoy!
servings: 8 / prep time: 15 minutes / cook time: 60 minutes