Smothered Chicken and Gravy (Makeover)

Ingredients

• 1 cups brown rice long-grain uncooked
• 2 tablespoon canola oil 
• 1 cup celery thinly sliced ( 2 medium stalks)
• 3 lb chicken whole skinless
• 0.5 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.5 medium onion thinly sliced
• 1 teaspoon paprika 
• 0.5 teaspoon pepper 
• 0.5 medium bell pepper red cut into thin bite-size strips
• 1.5 teaspoons lawry's seasoned salt 
• 1 teaspoon thyme leaves dried
• 2 cups water hot
• 2.7 cups water 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Cook rice in 2 2/3 cups water as directed on package, omitting butter and salt; keep warm.
2. In 1-gallon resealable food-storage plastic bag, mix flour, seasoned salt, thyme, paprika and pepper. Fill medium bowl with water. Dip chicken pieces in water; shake to remove excess water.
3. Place half of chicken pieces at a time in bag with flour mixture; shake to coat all sides.
4. Remove chicken; reserve remaining flour mixture in bag.
5. In deep 12-inch nonstick skillet, heat oil over medium heat.
6. Add chicken; cook 8 to 10 minutes, turning occasionally, until browned on all sides.
7. Remove chicken from skillet; set aside.
8. In same skillet, stir reserved flour mixture into drippings; cook about 2 minutes, stirring constantly, until mixture is light brown. Stir in celery, bell pepper and onion. Cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
9. Stir in 2 cups hot water until well blended. Return chicken to skillet.
10. Heat to boiling. Reduce heat to low; cover and simmer 40 to 50 minutes or until juice of chicken is clear when thickest piece is cut to bone (170F for breasts; 180F for thighs and drumsticks).
11. Serve over rice; sprinkle with parsley.