Ingredients for Jitterbug's Stewed Chicken
- Boneless Chicken Breasts
- 1 tsp salt
- Fresh Ground Black Pepper
- Olive Oil
- Yellow Onion
- 2 stalks celery, chopped
- Green Bell Pepper
- 2 cloves garlic, minced
- All Purpose Flour
- Chicken Stock
- 1 tbsp Kitchen Bouquet browning sauce
- 1 tbsp chicken base (bouillon)
- Cooked White Rice
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How to Make Jitterbug's Stewed Chicken
- Preheat oven to 350°F (175°C).
- Season both sides of the chicken thighs generously with salt and pepper.
- Heat vegetable oil in a Dutch oven or large heavy pot over medium-high heat.
- Add chicken thighs in batches and cook until golden brown, about 3-4 minutes per side. Avoid overcrowding the pot.
- Transfer browned chicken to a plate.
- Reduce heat to medium. Add chopped onion, celery, and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic and cook, stirring, until fragrant, about 30 seconds.
- Sprinkle in flour and cook, stirring constantly with a wooden spoon, for 1 1/2 to 2 minutes to create a light roux.
- Gradually whisk in chicken stock, ensuring no lumps form.
- Stir in Kitchen Bouquet and chicken base until well combined.
- Return the chicken to the pot. Bring the liquid to a gentle boil.
- Remove from heat, cover the pot, and transfer carefully to the preheated oven.
- Bake for 30 minutes, or until the chicken is cooked through and tender. Internal temperature should reach 165°F (74°C).
- To serve, transfer the chicken to plates. Spoon cooked rice alongside.
- Ladle the flavorful gravy over the chicken and rice. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
22g
Fat
33g
Carbs
19g
