Smothered Chicken and Gravy (Makeover)

 

1

cups uncooked regular long-grain brown rice

2 2/3

cups water

1/2

cup Gold Medal® all-purpose flour

1 1/2

teaspoons seasoned salt

1

teaspoon dried thyme leaves

1

teaspoon paprika

1/2

teaspoon pepper

1

cut-up whole chicken (3 to 3 1/2 lb), skin removed

2

tablespoon olive or canola oil

1

cup thinly sliced celery (about 2 medium stalks)

1/2

medium red bell pepper, cut into thin bite-size strips

1/2

medium onion, thinly sliced

2

cups hot water

1

tablespoon chopped fresh parsley

• 1 Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
• 2 In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides. Remove chicken; reserve remaining flour mixture in bag.
• 3 In deep 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides. Remove chicken from skillet; set aside.
• 4 In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
• 5 Stir in 2 cups hot water until well blended. Return chicken to skillet. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve over rice; sprinkle with parsley.