Chicken and Gravy Over Rice Recipe

Check out this yummy chicken and gravy

Hey everybody, thanks for joining me on another episode

So today we’re going to make a good old-fashioned recipe known as chicken and gravy over rice

Why You’ll Love This

Chicken and gravy was really a staple growing up

It’s really top tier to be honest

And the weather is so rainy and dreary and cold. So this is the perfect recipe on a day like today. For another comforting meal idea on a chilly day, consider an easy traditional Irish vegetable soup recipe.

A lot of my social media friends will send me messages or post in my comments asking me how to make gravy

And I wanted to post this video Because I feel like this is the perfect beginner video to not only make gravy But to make chicken and gravy

all this right here is one of those meals that’s really inexpensive, not time-consuming, and will leave your belly full. If you enjoy simple meals, you might also like this easy one-pan ground beef and rice dish.

Man some stuff is just so nostalgic

And chicken and gravy over rice with a styrofoam plate Just reminds me of old times just back in the day Growing up

Ingredients

our chicken
chicken seasoning
my flour
seasoning (you feel me seasoning)
salt
pepper
garlic powder
granulated onion
our chicken breast
some flour (for coating)
a half a cup of oil (or frying grease)
some flour (for gravy)
some seasoning (for gravy)
seasoning (chef base seasoning)
chicken bouillon
smoked paprika
water or chicken broth
a little bit of green stuff

Instructions

We’re going to start off by cleaning our chicken.
I do wash my chicken.
I like to pat it dry.
Then I like to season it with a little bit of chicken seasoning.
You can use any type of seasoning you like.
Then I like to season my flour with a little bit of seasoning.
If you don’t have any of these seasons, definitely feel free to use salt pepper some garlic powder some maybe granulated onion anything to get those flavors cranking.
Now we’re going to take our chicken breast and we’re going to coat it in some flour.
Then we’re going to take the chicken and we’re going to fry it on medium-high heat.
I’m going to take the chicken out.
I’m going to put it on some paper towels.
And I’m going to sit these aside while we make our gravy.
I poured out most of my grease and I left about a half a cup of oil in my pan.
Now I’m going to add some flour.
I’ve left all the information in the description box below.
If you don’t know what the description box is, please google it.
But please don’t come from me on my comments and tell me that I’m not posting a recipe when the recipe is there.
So you guys hit that description box or the little arrow on the right side of the title of the video and you should see on the information.
Now you want to add in some seasoning because this gravy ain’t go seasoning itself, okay? For a different hearty meal, you might enjoy making an easy homemade spaghetti marinara.
We’re going to hit it with some seasoning, a little chicken bouillon, and some smoked paprika.
Go ahead and whisk that up until everything is fully incorporated.
Now I’m going to add my chicken back to the gravy.
And I’m going to let the chicken cook for another three or four minutes, just so some of the gravy can start to soak into the chicken.
I usually take two tongs and I just break the chicken up into pieces.
At this point my heat is on medium low heat.
Everything is primarily done.
I do reduce the heat and I just let the chicken and gravy simmer for about 15 to 20 minutes.
I’m going to add just a little bit of green stuff on top.

Cooking Tips

If you don’t have any of these seasons, definitely feel free to use salt pepper some garlic powder some maybe granulated onion anything to get those flavors cranking.

If you think about what gravy is, its oil, its water, its flour, so it’s not going to taste like anything unless you’re seasoning it.

Now it’s up to you on how you shred your chicken.

I usually take two tongs and I just break the chicken up into pieces.

If you want to take the chicken breast and cut it up with a knife and be an added, that’s okay too.

We don’t want our gravy to get too thick or clumpy.

If your gravy thickens up on you, it’s okay to add a little more water or chicken broth. This is a comforting meal, similar to an easy creamy broccoli cheese soup recipe.

And that will loosen the gravy up and it’ll still taste delicious.

Because like they say green stuff make you a chef.

Serving Suggestions

And chicken and gravy over rice. For a delicious side, consider serving this dish with an easy homemade garlic bread recipe.

I’m going to add just a little bit of green stuff on top.

That is a paper plate and that’s how I’m feeling today.

So once again do not cuff me in my comments because I will block you.

And while I we have some chicken and gravy And it looks so good it tastes even better And I want you guys to check out this recipe and let me know how you guys like it.

I want to thank you guys so much genuinely for watching my videos.

I want to wish you guys a very happy holidays to your family from mines.

Easy Homemade Chicken and Gravy Over Rice Recipe

This classic chicken and gravy recipe is a nostalgic, comforting, and inexpensive meal, perfect for a cold and rainy day. It’s a beginner-friendly dish that teaches you how to make a delicious gravy from scratch, ensuring a flavorful meal that will leave you feeling full and satisfied.

2-3 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for coating chicken)
1/2 cup all-purpose flour (for gravy)
1/2 cup cooking oil or frying grease
Chicken seasoning (for chicken)
Salt
Black pepper
Garlic powder
Granulated onion
Seasoning blend (for gravy, e.g., chef base seasoning)
1-2 teaspoons chicken bouillon
1 teaspoon smoked paprika
2-3 cups water or chicken broth
Fresh parsley or chives (for garnish)
Cooked white rice, for serving

Clean the chicken breasts thoroughly and pat them dry with paper towels.
Season the dried chicken breasts generously with chicken seasoning, salt, pepper, garlic powder, and granulated onion.
In a separate shallow dish, season the 1/2 cup of flour (for coating) with salt, pepper, garlic powder, and granulated onion. Thoroughly coat each seasoned chicken breast in the seasoned flour, ensuring it’s fully covered.
Heat 1/2 cup of cooking oil or frying grease in a large skillet over medium-high heat. Once hot, carefully place the flour-coated chicken breasts into the skillet.
Fry the chicken on medium-high heat until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove the chicken from the pan and place it on a plate lined with paper towels to drain excess oil. Set aside.
Pour out most of the grease from the skillet, leaving about 1/2 cup of oil/grease in the pan. Reduce the heat to medium-low.
Add the remaining 1/2 cup of flour (for gravy) to the skillet with the oil. Whisk continuously to create a roux, cooking for 2-3 minutes until it turns a light golden brown.
Season the roux with your chosen seasoning blend, chicken bouillon, and smoked paprika. Whisk well to ensure all seasonings are fully incorporated into the roux.
Gradually add 2-3 cups of water or chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the gravy thickens to your desired consistency. Bring to a gentle simmer.
Return the cooked chicken breasts to the gravy. Let the chicken simmer in the gravy for 3-4 minutes to allow the flavors to meld and the chicken to absorb some of the gravy.
Using two tongs, gently break the chicken breasts into smaller, bite-sized pieces within the gravy. Alternatively, you can remove the chicken and cut it with a knife before returning it to the gravy.
Reduce the heat to medium-low and let the chicken and gravy simmer for another 15-20 minutes, allowing the flavors to deepen and the gravy to thicken further.
If the gravy becomes too thick, you can add a little more water or chicken broth to loosen it up.
Serve the chicken and gravy hot over cooked white rice. Garnish with a sprinkle of fresh chopped parsley or chives before serving.

a:0:{}