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Sticky Chicken with Rice and Gravy
Hoofdgerecht

Sticky Chicken with Rice and Gravy

3 uVoor 6Nutri-Score C€€
van @britscookin49 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • boneless chicken thighs (boneless, trimmed)Vlees900 g
  • chicken drumsticksVlees450 g
  • Cajun seasoning (tablespoons, divided)Kruiden en specerijen3 stukken
  • onion powder (tablespoon)Kruiden en specerijen1 stuk
  • garlic powder (tablespoon)Kruiden en specerijen1 stuk
  • white sugarVoorraadkast25 g
  • vegetable oilVoorraadkast30 ml
  • onion (diced)Groente en fruit1 stuk
  • bell pepper (diced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit3 stukken
  • waterOverig900 ml
  • roasted chicken bouillon base (tablespoon)Voorraadkast1 stuk
  • dried parsley (teaspoon)Kruiden en specerijen1 stuk
  • cooked rice (for serving)Granen900 g

per portie

Voedingswaarden

495kcal

Koolhydraten
43 g
Eiwitten
32 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Pureestamper
  • Keukentang

stap voor stap

Bereiding

  1. Season the chicken

    • Pat the chicken thighs and drumsticks dry.
    • Coat them generously with Cajun seasoning, onion powder and garlic powder until well covered.
    Stap 1

  2. Make the sugar-oil roux

    • In a heavy-bottomed pot over medium heat, add the white sugar and an equal amount of vegetable oil.
    • Stir constantly until the mixture turns a dark cola colour.
    Stap 2

  3. Brown the chicken

    • Add the seasoned chicken to the dark roux and let it brown for a couple of minutes.
    • Flip the pieces and brown on the other side.
    • Remove the chicken from the pot and set aside.
    Stap 3

  4. Cook the vegetables

    • Add the diced onion and bell pepper to the pot and scrape up the browned bits.
    • Season with Cajun seasoning and cook down, adding a splash of water if needed.
    • Once soft, mash the vegetables, then add the garlic and cook a couple more minutes.
    Stap 4

  5. Build the gravy

    • Return the browned chicken to the pot.
    • Add water until the chicken is almost covered, then stir in the roasted chicken bouillon base.
    • Season again with Cajun seasoning and dried parsley.
    Stap 5

  6. Simmer the gravy

    • Bring the pot to a boil, then lower the heat and cover with a lid.
    • Let the gravy cook down slowly, the longer the better.
    Stap 6

  7. Serve

    • Spoon the sticky chicken and gravy over cooked rice.
    Stap 7
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