Chicken with Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
2 bone-in, boneless chicken thighs
03 -
1 teaspoon paprika powder
04 -
2 tablespoons of olive oil
05 -
1 yellow onion, thinly sliced up
06 -
1/2 teaspoon dried thyme leaves
07 -
1 cup of chicken stock
08 -
1/2 cup of rich, heavy cream
09 -
1 teaspoon of table salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1 teaspoon of Worcestershire sauce
12 -
1 tablespoon of cornstarch or cornflour
→ Seasoned Flour Mixture
13 -
1 teaspoon of ground black pepper
14 -
1/1.5 tablespoons of seasoned salt blend
15 -
1 1/5 cups plain all-purpose flour
16 -
1 tablespoon of garlic powder
17 -
1 tablespoon of onion powder
→ Gravy Ingredients
18 -
4 tablespoons of unsalted butter
19 -
Salt and pepper to your preference
20 -
1 teaspoon of Knorr’s seasoning
21 -
2 garlic cloves, finely chopped
22 -
1 tablespoon Worcestershire liquid seasoning
23 -
2 large yellow onions, cut into thin strips
24 -
1/4 cup plain flour
25 -
2 cups liquid chicken broth
# Instructions:
01 -
Dust the chicken pieces (thighs or drumsticks) with the seasoned flour mixture. Heat up 4 tablespoons of oil in a skillet on medium-high. Fry each side of the chicken for 2–3 minutes until golden. Take them out of the skillet and set them aside.
02 -
In the same skillet, cook the onion slices until nice and golden brown. Add the leftover seasoned flour in and stir for 1–2 minutes. Slowly pour in the chicken stock and milk while whisking to keep it smooth.
03 -
Place the fried chicken back in the skillet with the gravy. Let it cook on a gentle simmer for 25–30 minutes to marry the flavors and ensure the chicken is fully cooked.
04 -
Use the instructions on the rice packaging to cook long-grain rice. Use 2 1/2 cups water for every cup of rice.