Smothered Chicken Over Yellow Rice Seared drumsticks baked in a creamy pepper and onion gravy, served over yellow rice with fried cabbage and cornbread on the side. Ingredients • 5 chicken drumsticks • 1 1/2 tsp seasoning salt or all purpose seasoning • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp smoked paprika • 1/2 tsp black pepper • 2 tbsp olive oil • 1 green bell pepper, sliced into strips • 1 red bell pepper, sliced into strips • 1 yellow onion, sliced • 11 oz condensed cream of chicken soup • 11 oz condensed cream of mushroom soup • 1/2 cup chicken broth or water • 1 box yellow rice • 13 oz turkey smoked sausage, diced • 1 head green cabbage, chopped • 2 tbsp butter • 1 box corn muffin mix plus the egg and milk it calls for Steps 1. Pat 5 chicken drumsticks dry, then coat all over with 1 1/2 tsp seasoning salt or all purpose seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp black pepper. Let it sit while the pan heats. Preheat the oven to 350. 2. Heat 2 tbsp olive oil in a large skillet over medium high. Sear the chicken until golden on all sides. It does not need to be cooked through, the oven finishes it. Move the chicken to a baking dish. 3. In that same skillet with all the drippings, add 1 green bell pepper, sliced into strips, 1 red bell pepper, sliced into strips, and 1 yellow onion, sliced. Cook until they soften and pick up the seasoning left in the pan. 4. Stir in 11 oz condensed cream of chicken soup, 11 oz condensed cream of mushroom soup, and 1/2 cup chicken broth or water. Mix until smooth and creamy, then taste and adjust your seasoning. 5. Pour the gravy over the chicken, cover the dish with foil, and bake at 350. 6. Pull the foil off and bake until the tops brown and the sauce thickens. Chicken should hit 175 in the thickest part. 7. While the chicken bakes, cook 1 box yellow rice on the stove according to the box, then fluff and cover to keep warm. 8. Melt 2 tbsp butter in a skillet over medium and brown 13 oz turkey smoked sausage, diced until the edges get crisp. 9. Add 1 head green cabbage, chopped to the sausage, season with salt, pepper, and a pinch of paprika, and cook down until tender with color on the edges. 10. Mix 1 box corn muffin mix plus the egg and milk it calls for per the box, pour into a greased 8x8 dish, and bake at 400 until the top is golden. 11. Spoon rice into the bowl, lay a drumstick on top, and ladle the gravy with peppers and onions over everything. Cabbage and cornbread on the side. Notes Timing tip: get the chicken in the oven first, then the rice, then the cabbage, and slide the cornbread in during the last 20 minutes. Everything lands hot at the same time. If your gravy tightens up too much in the oven, loosen it with a splash of broth before serving. - @nyasiabakerrealestate