EASY Chicken and Rice With Homemade Gravy

Be sure to cook. Today we're gonna be doing meatball subs. But we're gonna do everything homemade. Now I'm gonna add a little Creole seasoning inside there. Gonna give this a great stir. Look at that guys. I am good to go. Are you hearing me? Yes. This is wonderful. So, that was about four to five. Come back. Welcome back to another episode of Be Sure to Cook. Today I'm excited because today I'm making one of my old favorites from when I was a young teenager. I'm making chicken and gravy with white rice. This is an old recipe that I enjoyed making it when I was a young girl and I'm gonna enjoy showing you all. So stay tuned and let's do this. Alright. We're gonna get this rice started because the rice takes a little longer to cook and I want it to be perfect. So, you can use any type of rice you want. But I had some laying around the pantry. I had some jasmine rice and I think this will go perfect with this. But you can do any type of rice. American rice, Japanese rice, any kind of rice you like. But I just had even long grain rice. Ooh, I love. But I'm gonna use some jasmine rice because I had this in the pantry and I just love jasmine. I love all kind of rice. So I'm gonna use about a cup. I mean, it depends on how many people you're gonna be feeding. For me, I'm gonna be feeding about four people. So I'm gonna use about a cup and a half of long grain jasmine rice if you want it. And I'm gonna rinse this rice. I'm gonna want all that starch in this rice. So I'm gonna rinse it in a nice cold bath. But we're gonna be cooking it a little different. Usually people take it and they just cook it with some water with this. But I'm not. I'm gonna be using some chicken broth. I wanna give a little bit more flavor to my dish. So let's rinse off this rice and let's get it started. Okay, in a sauce pan, I'm gonna add some chicken broth. And this chicken broth is wonderful. Let me tell you about this chicken broth. This chicken broth has less sodium, which I love this sodium. So I'm gonna be using about two cups of chicken broth to about a cup of water. Okay, what I did is I got my pan on a medium medium low heat. Well, a medium a medium heat is what I want to say to get my my chicken broth up to boil. And here's my rice that I'm rinsing. I'm draining it from the water. And I kept rinsing it until the water was not cloudy. When you see that cloudiness in your rice with the water, that means all you're doing is rinsing out all that starch. So that's what I did until I see no, the water was not cloudy. It was clear. And we've got it draining over here. We're just waiting for that water to boil. We're gonna go ahead and dump our rice in there. In the meantime, let's get our chicken together. Okay, let's talk about this chicken. You can do any chicken you like. You can do wings, thighs, legs. You can do a whole chicken where it comes with wings, thighs, legs, breasts. You can do it all. I like doing it all because I wanted to show you all how to do it with all different types of the chicken. But, unfortunately, I could not find a chicken all cut up, which I could have bought one and cut it up. But I decided to just go for it anyway. And I thought, you know what? It might be just better to do wings because I can fry these wings up, do these wings, and then put them on the bed of rice to make it look. But you can do anything. If you don't like wings, do legs. If you don't like legs, do thighs. If you don't like thighs, do breasts. Do whatever you want. So, like I said, you can do skin on or skin off. So what we're going to do is we're going to prep this because today we're using wings. We're going to rinse these off, prep these. These are going to get floured. These are going to get deep fried. They're going to come out and they're going to be in a nice gravy with onions and all kind of goody, goody, goody stuff in there. So let's rinse these chicken wings off and let's get prepared to fry these babies. Okay, so now that juice is starting to boil, and now I'm going to put my rice right on in here and let that rice start to cook slowly. Now I'm going to turn this down on a slow low and slow heat. Okay, I got my chicken draining and I'm waiting for all that water to drain off of it. In the meantime, we're going to be cutting up our onions for our sauce. So I've got a half an onion here that I want like wedges of that that I had and I'm going to rinse that off because I like the taste of onion in my and I want this time I just want wedges because I want to have that onion in that gravy. So I want wedges so you get a little wedges. So I'm not going to cut up a lot. Just, I took a half of onion, I just cut that and I just chopped them up into these type of wedges. And I'm going to rinse this off really good and get this ready to put in my gravy. Okay, before we start dipping our chicken in our flour base, we're going to take a quick stir of this rice and we're going to let this cook until all this water, not water actually, broth goes down. And look at that rich broth in there. That's going to give that so much flavor in that rice. And we're just going to keep letting it cook until it's done. Okay, we have our chicken over here, we have our flour base. This flour base is, you can find this on my other shows. If you go look and just look up, you know, like when I did my pork chops, you can see how I did my flour mix. If you have your own flour mix, just get your seasoned flour mix and do it your way. Okay, you can use any oil you want. I got about two and a half cups of olive oil, you can do peanut oil, you can do vegetable oil, this is vegetable oil that I'm using right now, but you can do any oil. If you do olive oil, make sure you really watch it because olive oil can burn very, very quickly. So today, I am using vegetable oil. Now how do you test your vegetable oil and make sure it's done? I take a pinch of my flour and I take it and I put it over the grease and if I see it bubble like that, that means I'm good to go. Okay, since my flour mix is very, very much seasoned because it is very seasoned. I, you don't have to do this, but I always take a pinch of this, put it in my hand and I taste it to see if it tastes good to me, it's going to taste good on my chicken. If it tastes bland and flours, just tastes like plain flour, have no seasoning in it and you're cooking with it, that's what your chicken's going to taste like. Plain, flourless chicken with no flavor. You got to make sure that stuff tastes good. Okay, so what I did is that when I rinsed my chicken, I folded the wing behind itself and then I'm going to flour this and I let it sit for a couple minutes. See, sometimes the wing comes apart. Just got to take it and put it right back over it, holding that. Make sure when you do this, now sometimes if it's giving you trouble, the wing, the tip of the wing and it won't fold back, it's just going to give you trouble when you cook it. So, just be prepared when you put this in the frying oil, that it's just going to bust open and just spread out and spread it's wings and it looks like that's what I'm going to have with this. I'm just going to dip my chicken and I'm going to continue to do the others. And most people say about 350 degrees. You know, I mean, I don't do that because I've been cooking for so long, I mean, it's just like automatic, you know. They say don't overcrowd your pan. Hey, you can do whatever you want, you know, but I'm always crowding my pan and my chicken never burns. Only time my chicken will burn, if I walk away and not watch it or back there watching a program that I'm trying to catch and cook, that's a bad idea. Okay, so I'm taking out my wings. Like I said earlier about these wings that some of them wanted to spread their wings. Their own wings, that means they busted open like this. They busted open and they wanted to spread their wings. I let them spread their wings and it made the pan crowded. Because they wasn't folded right. Some of them was and some of them spread. So when you have problems with them not wanting to close, just always know that they're going to spread their wings and fry the way they want to fry. So a couple of them did spread their wings and I had a couple of them to stay folded. They just stayed tight. So, but don't mind the color of this. You know, if you want it really dark. You don't want it really dark because this is going to be smothered in gravy anyway. So long as it's done, it's going to be smothered in gravy. And we're going to go get our other wings in. We got another second batch of wings that we're going to be doing. So we're flouring these and we're going to drop these bad boys in here. Okay. This is all the chicken. It's already been done. It's been sitting here. Then we're going to go over here. We got a nice big pan and some of this chicken grease. And I like these crumbs at the bottom. I'm just going to get about two big tablespoons. So that's like four tablespoons of the chicken grease that I fry the chicken in. And that's what I need. And I'm going to make a roux with this. Okay. So I got this on a medium low. So I want this to start getting hot. And this is four teaspoons of the oil that I cooked my chicken in. See all these bits around here? I'm going to use that because that's the chicken bits that I need. And I'm going to take some of this flour and I'm doing two tablespoons of the flour to that four tablespoons of oil. Now I'm using the same flour mix after I strain the flour. I always strain my flour. So what I do is I take a and strain it and get all the bits and pieces out. And you can watch some of my other shows and it shows you how I do that. In the meantime I got four tablespoons of the chicken oil. And then I've got the flour mix. You know the seasoned flour mix. Your seasoned flour mix. I've got two tablespoons of that. And I'm just going to cook this until this is nice and cooked and a nice golden brown. Which it already looks like it's golden brown but actually it's not. It's just my flour mix has got so much season and so much flavor in there it looks like. So I'm just going to cook this a little. Now while that's cooking I'm going to add a little garlic powder with this. And I'm going to stir this up. Or you can use fresh garlic if you want also. And I'm going to have to keep stirring this. And this is on a low heat. Now in the meantime while I'm doing that I'm going to add those big slices of onions in there. You remember those? Okay. One went all over the place. And I'm just going to stir that up in there. And I want to get these nice and cooking with this because this is going to cook into mine. And you want to make sure this is all flavorful. Now since my flour mix has got a lot of seasoning to it I don't want to add anymore because it's real seasonable. Now I'm going to add a little of the chicken broth. And you want to use chicken broth and you want to keep stirring this. So let me get the other chicken broth. So I don't want it to lump up and if it does you're going to keep whisking this because it's going to whisk on here and cook all in here. So that's what you want to do. You want to add about three cups of chicken broth or even more. You want to whisk this because your onions are still raw. That's good. And it's going to cook with this and it's going to make this so yummy. Then I got my old, you can still keep whisking this if you want. Make sure you get all these clumps in here which I just didn't. I have the onions in here. It's going to go through that anyway. So make sure you do that. You might want to put the chicken broth in there first. Make sure that's nice and creamy and smooth. Then you throw your onions in. You can throw your onions in anyway. It's going to cook for a long time anyway. So I'm going to end up transferring this because I need a deep deep dish. Now I'm going to transfer this to a bigger pan because my pan is not big enough for all my chicken. So if you want to you can start off with a big deep deep pot to cook this in. But this is all my good stuff. I gots to get all of this out. All of it. Back of my chicken here where my pan was see all those good crisp bits? I'm going to need those. Okay, I just got a little bit of the crispies and that's what we want. We want all those little crispies we got off the chicken. We want that. But, guess what? It's going to give it to us anyway because we're going to transfer these chickens right into this juice and we're going to be adding more broth. And we're just going to let these babies just simmer in this juice. Because this is the way we do it here on this show. And see as it's simmering in here what it's going to do is it's going to get all those bits that we're talking about. Get all in that gravy and make that gravy good. Those onions are going to soften up and we're going to have us some good old eats. That's what we're going to have, good eats. In the meantime, we're going to be adding another or two cups of chicken broth. And you want to cover this. You want to let this cover all the way to the top of the chicken. So if you got a lot of chicken, then you know you're going to need two to three more cups. So we're just going to stick all this chicken down up in here like this. And there we go. We're going to let it do it's own work. We're going to let this come up to a big boil. And all these little bits that you get off the chicken at the bottom of them, you know, these little bits that look like that, we need all those. Because that's just the chicken crumbs. After I put my chicken broth and my gravy sauce, I put more chicken broth in there and I just let that rip and it has to cook down because those onions have to get soft. And then I added a teaspoon of this roasted chicken garlic base. I like that. It gives me just a little bit more flavor. We're going to thicken this up, making it great gravy. It's supposed to be gravy, but I added more broth to it because it had to smother, it has to cook. So all those bits off those chicken pieces that I did would get all in there and make that gravy real rich. You'll see. Okay, I took a little bit more of the chicken broth and I'm going to kind of thicken it up a little bit. I put chicken broth and corn starch, stirred it up and I'm just going to pour this into my gravy here and I'm going to keep stirring because it's going to get hot. I mean thick. I don't know why I said hot. Of course it's hot. It's going to get thick, thick, thick. We don't want it like double thick, but we want it thickened. Okay, that's thickened. I took the chicken out because I wanted to get those bits off there and now the chicken is going to go back in while this gravy is thick. Alright guys, we got everything together and we're about to plate. But let's go over here and look at our rice. This was an organic jasmine rice and I even rinsed it until it was no cloudy and for some reason when it cooked, this rice, it just kind of got a little starchy anyway, but that's okay. I wanted it to be loose, but it wasn't. We're going to use this. Here we go. This is our chicken in gravy. After we did that, we turned it off and we just let this set here. The gravy is thickening up good and we actually had to thicken it up a little bit more. What we did is we added a little bit of cornstarch and some more chicken broth and we mixed it up and we put it in there and we took all the chicken out because we didn't want to keep overcooking the chicken because it was going to break up. So we just wanted to get all those bits and pieces off that fried chicken and get it into the gravy and it makes that gravy so good. Those onions are soft. So let's plate this up and let's see how it does. Okay, I got a bed of rice down. That rice was a short grain rice. Not long. I thought it was long. Short grain tends to thicken it up and does get starchy sometimes. So get long grain and you can use any type of rice. So anyway, I've got a wing. Look at that. And look at all that gravy on there. And I'm going to put a wing here and I'm going to try to get some of my little wings here. You know what happened? They decided to go solo and spread their wings. So some of them didn't stay whole, folded like I wanted them to. Once you put them in that grease they pretty much do whatever. And it did whatever. This is my chicken. This is my rice. And I'm going to get some of that gravy and I'm going to pour some of that gravy and those onions. Look at those onions on there. All over that. All around that rice. Oh my god. Like I said this dish here takes me back to when I was a young kid. And we used to fix this dish all the time. Here you go. Chicken and rice. It's beautiful. We're going to clean that up. There we go. We had to season that up a little bit. And put a little decoration. A little parsley. You can do dry or you can do fresh. And here it is. Chicken with gravy with white rice. My favorite. Hey guys. I hope you enjoyed this dish. I love chicken and gravy with white rice. But let me also tell you you don't have to use white rice. You can use mashed potatoes. You can get mashed potatoes. Get you some green beans on the side or any kind of vegetable you want. Even broccoli. Whatever you want. Make sure it's chicken and gravy. Mashed potatoes also go great with this. So you do it your way. Just have chicken and gravy. Hey. Please like, share, and subscribe to my YouTube channel. Come back and see us soon. We'll be doing other great dishes. Hey. See you next time. Bye.