Smothered Chicken with Bell Peppers and Onions
Smothered Chicken with Bell Peppers and Onions
Ingredients
For the Smothered Chicken
- 4 chicken drumsticks
- 4 chicken wings
- 2 tablespoons avocado oil, plus more for searing
- 2 tablespoons The Spice House House Blend Chicken seasoning
- 1 tablespoon paprika
- 1 teaspoon salt, or to taste
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
For Serving
- 1 pound green beans, steamed or sautéed
- 2 cups white rice, cooked
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, combine the chicken drumsticks and wings. Drizzle with 2 tablespoons of avocado oil. Sprinkle generously with The Spice House House Blend Chicken seasoning, paprika, and salt. Use your hands to thoroughly mix and coat all the chicken pieces with the seasoning.
⏱️ 5 min•🌡️ 375
- 2
Prepare the vegetables: Slice the green bell pepper and red bell pepper into strips. Thinly slice the onion (a mandoline can be used for uniform slices). Mince the garlic.
⏱️ 10 min
- 3
Add 1-2 tablespoons of avocado oil to a large oven-safe pan or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken pieces into the pan. Sear the chicken for 3-4 minutes per side, until nicely browned on all sides. Once seared, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the butter to the same pan with the remaining drippings. Add the sliced onions, green bell pepper strips, and red bell pepper strips to the pan. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic to the pan and continue to sauté for 1 minute until fragrant.
⏱️ 10 min
- 5
Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat the vegetables and cook the flour for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the chicken broth, stirring constantly with a whisk to prevent lumps and create a smooth, thickened gravy.
⏱️ 5 min
- 6
Return the seared chicken pieces to the pan, nestling them into the gravy and vegetables. Ensure the chicken is partially submerged in the gravy.
⏱️ 2 min
- 7
Transfer the pan to the preheated oven. Bake for 60-70 minutes, or until the chicken is very tender and easily pulls from the bone. The internal temperature of the chicken should reach 165°F.
⏱️ 70 min•🌡️ 375
- 8
Once baked, carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve the smothered chicken hot with a side of steamed green beans and cooked white rice. Ladle plenty of the savory gravy and vegetables over the chicken and rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken with Bell Peppers and Onions
For the Smothered Chicken
- 4 chicken drumsticks
- 4 chicken wings
- 2 tablespoons avocado oil, plus more for searing
- 2 tablespoons The Spice House House Blend Chicken seasoning
- 1 tablespoon paprika
- 1 teaspoon salt, or to taste
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
For Serving
- 1 pound green beans, steamed or sautéed
- 2 cups white rice, cooked
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, combine the chicken drumsticks and wings. Drizzle with 2 tablespoons of avocado oil. Sprinkle generously with The Spice House House Blend Chicken seasoning, paprika, and salt. Use your hands to thoroughly mix and coat all the chicken pieces with the seasoning.
⏱️ 5 min•🌡️ 375 - 2
Prepare the vegetables: Slice the green bell pepper and red bell pepper into strips. Thinly slice the onion (a mandoline can be used for uniform slices). Mince the garlic.
⏱️ 10 min - 3
Add 1-2 tablespoons of avocado oil to a large oven-safe pan or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken pieces into the pan. Sear the chicken for 3-4 minutes per side, until nicely browned on all sides. Once seared, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min - 4
Reduce the heat to medium. Add the butter to the same pan with the remaining drippings. Add the sliced onions, green bell pepper strips, and red bell pepper strips to the pan. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic to the pan and continue to sauté for 1 minute until fragrant.
⏱️ 10 min - 5
Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to coat the vegetables and cook the flour for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the chicken broth, stirring constantly with a whisk to prevent lumps and create a smooth, thickened gravy.
⏱️ 5 min - 6
Return the seared chicken pieces to the pan, nestling them into the gravy and vegetables. Ensure the chicken is partially submerged in the gravy.
⏱️ 2 min - 7
Transfer the pan to the preheated oven. Bake for 60-70 minutes, or until the chicken is very tender and easily pulls from the bone. The internal temperature of the chicken should reach 165°F.
⏱️ 70 min•🌡️ 375 - 8
Once baked, carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve the smothered chicken hot with a side of steamed green beans and cooked white rice. Ladle plenty of the savory gravy and vegetables over the chicken and rice.
⏱️ 3 min