Smothered Chicken over Rice

150 mins
Serves 1
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Directions

  1. 1Place cleaned chicken legs in a large bowl, drizzle with olive oil, then season with garlic and onion powder, lemon pepper, Mrs. Dash Garlic & Herb seasoning, Montreal chicken seasoning, Weber Kick'N Chicken seasoning, and smoked paprika.
  2. 2Place cleaned chicken legs in a large bowl, drizzle with olive oil, then season with garlic and onion powder, lemon pepper, Mrs. Dash Garlic & Herb seasoning, Montreal chicken seasoning, Weber Kick'N Chicken seasoning, and smoked paprika.
  3. 3Place cleaned chicken legs in a large bowl, drizzle with olive oil, then season with garlic and onion powder, lemon pepper, Mrs. Dash Garlic & Herb seasoning, Montreal chicken seasoning, Weber Kick'N Chicken seasoning, and smoked paprika.
  4. 4Mix the chicken well to ensure it's fully coated with the seasonings.
  5. 5Mix the chicken well to ensure it's fully coated with the seasonings.
  6. 6Mix the chicken well to ensure it's fully coated with the seasonings.
  7. 7Sear the seasoned chicken legs in a frying pan for about 5 minutes on each side until they have a nice crust.
  8. 8Sear the seasoned chicken legs in a frying pan for about 5 minutes on each side until they have a nice crust.
  9. 9Sear the seasoned chicken legs in a frying pan for about 5 minutes on each side until they have a nice crust.
  10. 10Transfer the seared chicken legs to a baking dish.
  11. 11Transfer the seared chicken legs to a baking dish.
  12. 12Transfer the seared chicken legs to a baking dish.
  13. 13Sauté a diced yellow onion, green and red bell pepper, and garlic in the same pan used for the chicken.
  14. 14Sauté a diced yellow onion, green and red bell pepper, and garlic in the same pan used for the chicken.
  15. 15Sauté a diced yellow onion, green and red bell pepper, and garlic in the same pan used for the chicken.
  16. 16Once the vegetables start to soften and become translucent, add a whole stick of butter.
  17. 17Once the vegetables start to soften and become translucent, add a whole stick of butter.
  18. 18Once the vegetables start to soften and become translucent, add a whole stick of butter.
  19. 19After the butter is melted, add a half cup of flour to the pan.
  20. 20After the butter is melted, add a half cup of flour to the pan.
  21. 21After the butter is melted, add a half cup of flour to the pan.
  22. 22Season the mixture with garlic and onion powder, Montreal chicken seasoning, smoked paprika, salt, and pepper.
  23. 23Season the mixture with garlic and onion powder, Montreal chicken seasoning, smoked paprika, salt, and pepper.
  24. 24Season the mixture with garlic and onion powder, Montreal chicken seasoning, smoked paprika, salt, and pepper.
  25. 25Keep stirring the mixture on medium heat until it achieves a nice golden color for the gravy.
  26. 26Keep stirring the mixture on medium heat until it achieves a nice golden color for the gravy.
  27. 27Keep stirring the mixture on medium heat until it achieves a nice golden color for the gravy.
  28. 28Slowly mix in four cups of chicken broth, then let it simmer and stir until it thickens.
  29. 29Slowly mix in four cups of chicken broth, then let it simmer and stir until it thickens.
  30. 30Slowly mix in four cups of chicken broth, then let it simmer and stir until it thickens.
  31. 31Pour the thickened gravy over the chicken in the baking dish.
  32. 32Pour the thickened gravy over the chicken in the baking dish.
  33. 33Pour the thickened gravy over the chicken in the baking dish.
  34. 34Cover the baking dish and bake at 375°F for an hour and a half, uncovering for the last 30 minutes to brown the chicken.
  35. 35Cover the baking dish and bake at 375°F for an hour and a half, uncovering for the last 30 minutes to brown the chicken.
  36. 36Cover the baking dish and bake at 375°F for an hour and a half, uncovering for the last 30 minutes to brown the chicken.
  37. 37While the chicken is baking, prepare the green beans by cutting off their ends.
  38. 38While the chicken is baking, prepare the green beans by cutting off their ends.
  39. 39While the chicken is baking, prepare the green beans by cutting off their ends.
  40. 40Sauté some onions and garlic in a pot, then add the green beans, butter, and chicken broth.
  41. 41Sauté some onions and garlic in a pot, then add the green beans, butter, and chicken broth.
  42. 42Sauté some onions and garlic in a pot, then add the green beans, butter, and chicken broth.
  43. 43Season the green beans with garlic and onion powder, salt, and pepper, then boil them for about an hour until tender.
  44. 44Season the green beans with garlic and onion powder, salt, and pepper, then boil them for about an hour until tender.
  45. 45Season the green beans with garlic and onion powder, salt, and pepper, then boil them for about an hour until tender.
  46. 46Serve the smothered chicken and green beans over rice, accompanied by cornbread.
  47. 47Serve the smothered chicken and green beans over rice, accompanied by cornbread.
  48. 48Serve the smothered chicken and green beans over rice, accompanied by cornbread.

Ingredients

  • 14 chicken legs
  • 14 chicken legs
  • 14 chicken legs
  • olive oil
  • olive oil
  • olive oil
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • lemon pepper
  • lemon pepper
  • lemon pepper
  • Mrs. Dash Garlic & Herb seasoning
  • Mrs. Dash Garlic & Herb seasoning
  • Mrs. Dash Garlic & Herb seasoning
  • Montreal chicken seasoning
  • Montreal chicken seasoning
  • Montreal chicken seasoning
  • Weber Kick'N Chicken seasoning
  • Weber Kick'N Chicken seasoning
  • Weber Kick'N Chicken seasoning
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • 1 diced yellow onion
  • 1 diced yellow onion
  • 1 diced yellow onion
  • 1 diced green bell pepper
  • 1 diced green bell pepper
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 1 diced red bell pepper
  • 1 diced red bell pepper
  • garlic
  • garlic
  • garlic
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • green beans
  • green beans
  • green beans

Equipment

large bowlfrying pantongsbaking dishspatulapot

Tips

  • For the gravy, keep stirring on medium heat until a nice golden color is achieved.
  • For tender green beans, boil them for about an hour.