How to Make Stew Chicken and Rice...Delicious

This is one of my favorite dishes. It is stew chicken and rice. The brown thick delicious gravy is served over white rice or whichever rice you choose. I must say I think you all will like it.

Things You'll Need

• About 12 Chicken Legs (or whatever chicken parts you choose)
• Browning Sauce (I use Kitchen Bouquet)
• Seasoning (I use Season All)
• 1 Green Bell Pepper
• 1 Onion
• 2 Cans of Campbell's Cream of Mushroom Soup
• White Rice (or any rice you choose to use)

Instructions

1. 

   The first step is to wash your chicken and season it with your preferred salt.

2. 

   Using a large skillet thoroughly brown your chicken. Do not have your fire on a high setting as you will burn the outside of your chicken leaving it with a raw inside. It is okay if you don't cook the chicken completely in this step. The chicken will finish cooking when you add it to your stew in later steps. What is important is that you let it cook in the skillet until the outsides are brown. Cook on a low setting. You may use either butter or butter spray to prevent sticking to the skillet. Some people use a George Forman type grill to cut down on the grease (although I love cooking in the skillet best)

3. Once you have completely finished browning your chicken the next step is to brown your bell pepper and onion. I usually use half of a green bell pepper (sometimes less) and a quarter of an onion. Chop them up into small pieces and let them cook in your pot. Do not do this in the skillet you browned your chicken in as this will be full of grease.

4. 

   While the bell pepper and onions are simmering try your best to squeeze as much grease from your grilled chicken. Also open up your two cans of cream of mushroom soup and add them into the pot with your bell pepper and onions. Then take those two cans you used and fill them up with water. Add those two cans of water into your pot as well. This will serve as your gravy. If you like brown gravy add 1 cooking spoon of browning sauce (I use kitchen bouquet-also referred to as a browning agent). Also add some form of seasoning to your stew after mixing all of these ingredients (I use Season-All). Do not put too much seasoning because your chicken will add more seasoning to the stew when you add it. I usually do two or three squirts of the Season-All bottle.

5. After mixing everything in your pot, add the chicken. Make sure you keep it on a medium setting (this will differ depending on whether you are using a gas or electric stove). If the fire is to high your gravy will become to thick and some will evaporate away leaving you with little gravy. I usually cook for 30 minutes, however if you want thicker gravy cook for longer or use less water in your gravy mix. Periodically check your chicken to make sure that the chicken is tender. If the chicken is tough it may need to be cooked for a longer period of time.

6. 

   Serve over your choice of rice. I'm a white rice kind of person, but the meal will work with any type of rice. As always if you need any help or have suggestions please feel free to leave me a comment.

   Thanks Everyone!

Tips & Warnings

• Make sure you don't brown the chicken in the same pot as your stew. If you do there will be lots of grease in your stew and it won't taste as good.

• Always be careful when cooking. There are plenty of hazards that may harm you if you are not careful.