southern smothered chicken with rice

Name: Southern Smothered Chicken with Rice
Prep time: 4 h
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 4 pound(s) chicken tenders; 2 cup(s) seasoned flour; 2 cup(s) buttermilk; 1 - each: green bell pepper, red bell pepper and sweet onion (sliced in strips); 1 can(s) cream of chicken soup (family size); 3 tablespoon(s) butter; 3 tablespoon(s) flour, seasoned; 1 can(s) chicken broth (small can); 1 cup(s) half and half; 1 cup(s) rice; 3 cup(s) water; ## SEASONED FLOUR; 2 tablespoon(s) each: slap yo mama cajun seasoning, garlic powder, black pepper, onion powder, chili power, spanish paprika and dried parsley flakes.; 3 tablespoon(s) kosher salt; ## NOTE: YOU WILL NEED A DEEP FRYER OR LARGE POT TO FRY THE CHICKEN.

57 Pinches 2 Photos

Tara Waites

Dallas, TX

Updated on Nov 25, 2014

This is a childhood favorite dish that my mom made for us all the time. It was the 1st dinner entree she taught me to cook. It's simple but very southern. A great comfort food.

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My childhood favorite from my mom. She always could stretch a meal.

prep time 4 Hr

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

4 pounds chicken tenders
2 cups seasoned flour
2 cups buttermilk
1 - each: green bell pepper, red bell pepper and sweet onion (sliced in strips)
1 can cream of chicken soup (family size)
3 tablespoons butter
3 tablespoons flour, seasoned
1 can chicken broth (small can)
1 cup half and half
1 cup rice
3 cups water
SEASONED FLOUR
2 tablespoons each: slap yo mama cajun seasoning, garlic powder, black pepper, onion powder, chili power, spanish paprika and dried parsley flakes.
3 tablespoons kosher salt
NOTE: YOU WILL NEED A DEEP FRYER OR LARGE POT TO FRY THE CHICKEN.

How To Make southern smothered chicken with rice

Step 1

Take you chicken and season it the way you want. Soak it in buttermilk for 3 to 8 hours.

Step 2

Drain the chicken and toss in the seasoned flour. In another pot boil 3 cups if water. Add the rice and bring to a boil for 8 minutes. Take the rice off the heat and let it sit until all the water is absorbed.
Step 3

Take the floured chicken and fry in a deep fryer until crispy and golden brown. The temperature for the oil should be 375. Place cooked tender on paper towels to soak the excess oil.
Step 4

Take the bell pepper and onions and cut them into strips. In a large saute pan add olive oil and the pepper onion mix. Saute until they're tender. Take the onion & pepper out and set to the side.
Step 5

Add the butter to the pan. Once the butter has melted add the 3 tablespoons of seasoned flour. Stir until the flour is caramel brown in color. Add the chicken broth and whisk until smooth. Add the cream of chicken soup and the half and half. Simmer for 7 minutes.**if the gravy is too thick add water**
Step 6

Add the onion and peppers to the gravy. Simmer 5 minutes. Take the rice and spread it in a long pan. Top with chicken tenders and gravy.
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