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Sticky Chicken with Rice and Gravy
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Sticky Chicken with Rice and Gravy

3 hServes 6Nutri-Score C€€
from @britscookin49 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless chicken thighs (boneless, trimmed)Meat900 g
  • chicken drumsticksMeat450 g
  • Cajun seasoning (tablespoons, divided)Spices3 pieces
  • onion powder (tablespoon)Spices1 piece
  • garlic powder (tablespoon)Spices1 piece
  • white sugarPantry25 g
  • vegetable oilPantry30 ml
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • waterOther900 ml
  • roasted chicken bouillon base (tablespoon)Pantry1 piece
  • dried parsley (teaspoon)Spices1 piece
  • cooked rice (for serving)Grains900 g

per serving

Nutrition

495kcal

Carbs
43 g
Proteins
32 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Potato masher
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Serve

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