Saturday, January 23, 2010

Chicken and Rice with Gravy Recipe

4 servingsIngredients
4 chicken legs (thigh and drumstick)
1 small onion chopped
1 cup mushrooms chopped
1/2 teaspoon saffron (optional)
1 tablespoon paprika
salt & pepper
1 heaping tablespoon flour
4 cups cooked rice

In a large nonstick pot, fry the onions and mushrooms in olive oil just until brown. Stir in the spices.

Add the chicken skin side down and fry just for a minute until golden. Add enough water just to cover the chicken. Simmer on medium heat for 1 to 1 1/2 hours until chicken starts to fall off the bones.

Remove chicken and set aside. Cover with foil. In a mug, stir flour with 1/2 cup cold water. Use a fork to remove lumps. Add to the pot and return to a simmer. It should thicken up. Add more water or flour depending on how much juice you have left in your pot.

Serve over rice.

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