3 Reviews of Fried Chicken Stew-- and Rice

From: crawfish pie

On Jan 14, 2003

Whoo-Weeee!!This was some good T-Boy!!Just the kinda thing we like!!I've already made it twice and there were NO lefovers!I followed your recipe to the "T" and we just loved this gumbo-esque conccotion!!!You got thumbs up from all 7 of us,not an easy taskWe will have this on our dinner table often!!Way to go!!!!

From: Nose

On May 20, 2006

Tender chicken and a complex gravylike sauce that turns plain rice into a decadent treat. I have made something like this before called a chicken fricasee, which does pretty much mean "fried chicken stew." I use a fairly dry Spanish rose. From the time I added the chicken back to the pot, it took about 1/2 hour or maybe a little more for the chicken to cook through and the sauce to thicken.

From: Deb G

On Sep 11, 2006

Excellent and remarkably easy, too, just as it is. A winning combo for sure. Great flavor. My husband loves it also, so I'll be making this one often. Thanks for posting.