Shortcut Chicken Fricassee2016-04-16
- Course: Main Dishes
- Servings : 4
- Prep Time : 5m
- Cook Time : 60m
- Ready In : 1:5 h
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I don’t know how this tastes like my grandma’s, but it does. I didn’t have any fresh vegetables, so I used a bunch of dried minced garlic and onions and it came out super good.
- 1/2 cup sifted flour
- 1/2 cup oil
- 3 medium chicken breasts
- 1 heaping tsp Chicken Better than Bullion
- Slap Ya Mama seasoning and Black pepper, to taste
- Dried garlic and minced onions, to taste
- Onion and garlic powder, to taste
- 3 cups cooked rice
First you make a roux. In a heavy skillet, heat oil to medium high, then mix in the sifted flour slowly. Stir frequently for about 20 minutes or until dark. Set aside.
Cut chicken into cubes and heavily season with Slap Ya Mama, dried minced onions, dried minced garlic, onion powder, garlic powder and black pepper.
Back to the roux: throw out the excess oil and scrape roux into new pot. Don't get the skillet too clean so that the leftover roux bits can flavor the chicken. Add water, Better than Bouillon, dried minced onions, dried minced garlic, and black pepper to the new pot and boil on high.
Cook chicken in the heavy skillet.
Add chicken to sauce and let cook for 45 minutes
Serve on top of rice. Add a little bit of white vinegar on top if you like dat.