WEEKDAYS 1e|12c|p

Stewed Chicken and Gravy

Laila Ali
Servings: 12
1 to 2 hr

Skinless chicken thighs provide a ton of flavor without racking up too many calories.

  • Ingredients
  • step-by-step directions
Laila Ali's Stewed Chicken and Gravy
  • 6-8 Skinless Chicken Thighs
  • 6-8 Chicken Tenders
  • 1 1/2 cups chopped Yellow Onion
  • 1 cup chopped Green Onion
  • 6 cloves Garlic (finely chopped)
  • 2 tablespoons chopped Thyme
  • 3 Bay Leaves
  • 3 teaspoons Paprika
  • 2 teaspoons Chili Powder
  • 1 teaspoon freshly ground Black Pepper
  • 1 tablespoon Sea Salt
  • 1/4 cup Olive Oil
  • 1/4 cup fresh Parsley to garnish
  • sifted Flour to thicken gravy
  • Put chicken in a large mixing bowl. Add paprika, chili powder, black pepper, and sea salt.  Mix well and set aside. 
  • Heat olive oil over medium low heat in a large sauté pan. Add yellow onion, green onion and garlic. Sauté about 6 to 8 minutes or until they begin to brown.   Remove onions from the pan and set aside. 
  • Put chicken in the sauté pan. Add a little more olive oil if needed. Turn heat up to medium high and brown chicken on both sides, about 10 to 12 minutes total. 
  • Return onions back to the pan. Pour in 5 cups of warm water. Add thyme and bay leaves. Stir all ingredients together and cook uncovered on medium heat for 35 to 40 minutes. 
  • Remove pan from heat. Thicken gravy with sifted flour as needed. Season with sea salt and pepper to taste. Garnish with parsley. Serve hot over rice or other starch. 
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