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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken, Rice, and Gravy Recipe

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This recipe for Chicken, Rice, and Gravy is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, cut into parts (or whatever parts your family prefers)
Salt
Black pepper
Red pepper
Garlic powder
Yellow mustard
Water (or chicken stock)
Flour
Kitchen Bouquet (or Worcestershire sauce)

Cooked rice for serving
Directions:
Directions:
Take the fat off the chicken. I personally take off most of the skin from the breasts.

Season chicken pieces with salt, black and red peppers, and a little garlic powder. Rub a light layer of plain yellow mustard on at least one side of the chicken.

Lightly coat a large pot with oil. Brown the chicken in oil (medium heat). When all the chicken is browned, cover with water (or stock) and cover to finish cooking the chicken and make the gravy.

If a thicker gravy is desired add flour in water. You could also use cream of chicken soup as a thickener. For darker gravy, add Kitchen Bouquet (or a little Worcestershire).

Serve with cooked rice.
Number Of Servings:
Number Of Servings:
One chicken should feed six normal people.
Personal Notes:
Personal Notes:
Marty's note: We invariably serve black-eyed or field peas with this dish.

 

 

 

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