Thursday, August 9, 2018

Skillet Cajun Chicken and Gravy

This one pot skillet meal starts with a butter roux based gravy, cooked with the trinity of veggies, chicken is tossed in and the dish spooned over steamed rice.
This one pot skillet meal starts with a butter roux based gravy, cooked with the trinity of veggies, chicken is tossed in and the dish spooned over steamed rice.

Skillet Cajun Chicken and Gravy

Most times when folks think of a chicken and rice dish, it's the classic version where they are baked together in a casserole form, and, it's delicious no doubt. We love it! But, even though kids are mostly already back in school down here, it's actually still summer, and skillet meals are definitely a go-to.

I especially love this one because it utilizes already cooked chicken and cooked rice. I always have cooked chicken in my freezer because when you use a FoodSaver sealer, (I love mine!) it keeps it so nice and fresh and free of freezer burn for a pretty long time. Having already cooked chicken in the freezer sure is a big time saver and comes in handy for those hurry-up meals. Rice is so common here with meals that it's not at all unusual to have some leftover. It's also super easy to make in your Instant Pot.

Starting with raw chicken?

No problem. You can certainly cook some chicken breasts super easy from scratch too. One of my favorite ways to make chicken at the ready is in the oven, rather than sauteeing or boiling it on the stovetop, but on those days you just can't bear the thought of turning on the oven, your electronic pressure cooker aka Instant Pot does a mighty fine job too. I've also put an easy saute in the Cook's Notes for you.

A simple, one pot method, the classic Cajun way.

I patterned this skillet meal off of the way that The Cajun's Dad makes this dish. Simple. Easy. One pot. Veggies are sauteed in a little butter, flour cooked to a blonde roux, broth add to form a gravy, cooked chicken stirred in to warm through, all spooned over hot steamed rice.

Diced veggies have more texture.

For the veggies, I personally prefer a dice over a chop for this dish. The difference between dicing and chopping, is that chopped veggies have very little continuity in size and cut. When sauteed, they sort of just melt into the skillet, generally as intended. Diced vegetables, on the other hand, are uniformly square, and hold their texture more once cooked, resulting in a completely different texture and flavor from sliced or even chunks of vegetables. If you prefer them to be less obvious and more melted in, do a chop.

It's a bit of a nod to Lowcountry chicken bog.

If you're familiar with Lowcountry chicken bog, it's a bit like a deconstructed version of that I suppose - hardy and delicious, but easy - it's a skillet meal you're sure to enjoy, any day of the week.

Serve over hot cooked rice with a green veggie or salad and some buttered bread, cornbread hot pistolettes or rolls.

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Recipe: Skillet Cajun Chicken and Gravy

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 4 servings

  • 3 cups cooked chicken
  • 1/4 cup butter
  • 1-1/2 cups diced Vidalia onion
  • 1 cup diced bell pepper (any color)
  • 1 rib celery, diced
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2-1/2 cups chicken broth
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 teaspoon dried parsley
  • Cooked rice

Chop or shred chicken and set aside. Heat butter in a skillet over medium heat add onion, bell pepper and celery and cook until tender, about 4 minutes. Add garlic and cook another minute. Stir in flour and cook for 3 minutes. Slowly stir in 2 cups of the chicken broth and continue cooking until slightly thickened, adding additional chicken broth as needed to reach desired consistency.

Add seasonings and taste to adjust, adding salt only if needed.. Add chicken to skillet and toss until warmed through. Serve over hot cooked rice with a green veggie or salad and some buttered bread, cornbread, hot pistolettes or yeast rolls.

Cook's Notes: While I prefer to serve over rice, you may stir the cooked rice in, adding enough for the consistency you like. I use Better Than Bouillon Chicken and water for the broth, which contains sodium. If you are using unsalted products, be sure to taste and adjust the gravy before adding the chicken.

To start with raw chicken, cut 2 boneless, skinless chicken breasts into 1-inch chunks. Heat 2 teaspoons bacon drippings or other cooking oil with 2 teaspoons butter in a skillet and cook chicken until browned and completely cooked through; remove and set aside. Proceed with recipe above, returning chicken to the skillet at the end to warm through.


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Check These Recipes Out Too Y’all!

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Posted by on August 9, 2018

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