Baked Chicken With Rice And Gravy

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Baked Chicken With Rice And Gravy. Recipes for a southern meal at it’s best.

Baked Chicken With Rice And Gravy

Ingredients

Chicken:

  • 4 pounds of bone in skin chicken legs
  • 2/3 cup flour
  • 2 teaspoon salt
  • 3 teaspoons paprika
  • 2 teaspoons garlic powder
  • 3/4 teaspoon pepper
  • 3 tablespoons baking powder
  • butter flavor non-stick cooking spray
  • kosher salt

Rice:

****Use white rice, cooked to package directions OR

Garlic Rice:

  • 6 cloves garlic very finely sliced
  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons garlic minced
  • 4 tablespoons salted butter divided
  • 1 1/2 cups white rice
  • 2 1/2 cups chicken broth
  • 1/4 cup green onions finely sliced
  • Salt and pepper to taste

Gravy:

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1/3 cup heavy cream
  • Salt and pepper to taste

Instructions

Chicken:

  1. Preheat oven to 425 degrees F.
  2. Line a large baking sheet cover with foil and spray with nonstick cooking spray.
  3. Pat chicken dry, leaving skin in tact, and set aside.
  4. In a large zip-top bag, combine flour, baking powder, salt, garlic powder, paprika and black pepper. Place the chicken in the bag a few pieces at a time and shake to coat.
  5. Set chicken pieces skin on the prepared baking sheet, so they do not touch. Spray pieces generously and evenly with butter flavored non-stick cooking spray.
  6. Bake in the preheated 425 degree oven for 45-50 minutes, turning over after 30 minutes.
  7. Spray again with the cooking spray after turning. Juices should be clear and temperature should register 165 degrees. If you are not happy with the color you can turn on the broiler for a few minutes, just watch closely to ensure the chicken doesn't burn.
  8. Remove from oven and slightly cool. Make rice the gravy.

Garlic Rice:

  1. Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
  2. Pour out excess oil then return to the stove.
  3. Add 2 tbsp butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavor.
  4. Add rice, stir to coat in garlic butter.
  5. Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
  6. Cook for 12 to 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
  7. Remove from stove but leave lid on. Rest for 10 minutes.
  8. Fluff with fork, transfer into serving bowl. Stir through remaining butter and green onions.
  9. Sprinkle with crispy garlic.

Gravy:

  1. Melt butter in a saucepan over medium-low heat. Whisk in flour until slightly thickened. 10 to 12 minutes.
  2. Gradually whisk in chicken stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes.
  3. Stir in heavy cream, and season with salt and pepper. I happen to like a lot of pepper. Makes it more flavorful.
  4. Serve over rice and baked chicken

 

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