Stewed Chicken and Rice
This recipe is based on my mother's chicken stew. Instead of carrot and parsley,
she likes to add peas to the gravy along with the celery or sprinkle on some hot sauce at the end.
she likes to add peas to the gravy along with the celery or sprinkle on some hot sauce at the end.
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What you need: 1 chicken, cut into parts 1 onion, diced 1 large carrot, diced ½ cup parsley, chopped 6 celery stalks, sliced chicken bouillon or water to cover salt and pepper 1 cup rice 2 Tbsp butter 2 Tbsp flour 1-2 tsp Autumn Harvest Blend |
Method:
Place chicken pieces in a stew pot, cover with water or broth. Add onion, carrot, parsley, and half the celery. Simmer, on low, for about 1 hour or until the meat comes easily off the bone.
Start the rice.
Separately, in a heavy skillet, melt butter then stir in the flour. Add bouillon from the chicken pot one cup at a time while stirring, until gravy reaches desired thickness. Strain any remaining broth into a container and save for another time.
Add Autumn Harvest Blend to gravy. Salt and pepper to taste. Slice or shred chicken and add it to the gravy. Add the onion and celery from the stew pot. Add the remaining half of the celery. Simmer until the fresh celery softens a little bit, but still has a crunchy texture.
Serve over rice.
Place chicken pieces in a stew pot, cover with water or broth. Add onion, carrot, parsley, and half the celery. Simmer, on low, for about 1 hour or until the meat comes easily off the bone.
Start the rice.
Separately, in a heavy skillet, melt butter then stir in the flour. Add bouillon from the chicken pot one cup at a time while stirring, until gravy reaches desired thickness. Strain any remaining broth into a container and save for another time.
Add Autumn Harvest Blend to gravy. Salt and pepper to taste. Slice or shred chicken and add it to the gravy. Add the onion and celery from the stew pot. Add the remaining half of the celery. Simmer until the fresh celery softens a little bit, but still has a crunchy texture.
Serve over rice.