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@myhilamdep: Nhìn thấy anh Công Ken test em này đúng không? Tui phải nhảy vô xác nhận liền vì em Nia23 này tui xài tới chai thứ 3 rồi mấy bà ơi!#nia23 #ohoh #congken #serumohoh #serummotham

MyHilamdep
MyHilamdep
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Tuesday 03 November 2026 08:08:49 GMT
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Smothered Chicken Legs over Rice✨🍗😮‍💨 #EasyRecipes #quickmeals #lazymeal #homecooking #DinnerIdeas RECIPE: Ingredients: • 8–12 chicken drumsticks • Avocado oil • 2–3 tbsp butter • 1 white or yellow onion, sliced • 3 bell peppers, sliced (I used red, yellow & orange) • 4 cloves garlic, minced • 2 tbsp flour • 2½ cups chicken broth • Chopped parsley Seasonings: • Tony Chachere’s Creole seasoning • Onion powder • Garlic powder • Paprika • Thyme • Chicken bouillon • Salt & pepper Directions: 1. Add chicken drumsticks to a bowl and drizzle with avocado oil. Season generously with Tony’s, onion powder, garlic powder, paprika, thyme, chicken bouillon, salt & pepper. Mix well, making sure to get the seasoning under the skin too. 2. Heat avocado oil in a pan and sear the chicken on both sides. You don’t need to cook it all the way through. Remove and set aside. 3. In the same pan, melt 2–3 tbsp butter. Add sliced onion and bell peppers. Sauté until they start to become translucent. 4. Add minced garlic and sauté for another minute. Sprinkle in 2 tbsp flour and continue cooking until the flour is incorporated and cooked out. 5. Slowly pour in 2½ cups chicken broth while stirring. Add parsley and season with Tony’s, onion powder, garlic powder, and a little more chicken bouillon. Bring to a simmer, stirring until the gravy thickens. 6. Pour the gravy and vegetables over the chicken in a baking dish. Cover tightly with foil and bake at 375°F for 45–55 minutes, or until the chicken is fully cooked and tender. 7. Optional: Broil uncovered for a few minutes at the end to brown the chicken. 8. Serve over rice and garnish with fresh parsley.
Smothered Chicken Legs over Rice✨🍗😮‍💨 #EasyRecipes #quickmeals #lazymeal #homecooking #DinnerIdeas RECIPE: Ingredients: • 8–12 chicken drumsticks • Avocado oil • 2–3 tbsp butter • 1 white or yellow onion, sliced • 3 bell peppers, sliced (I used red, yellow & orange) • 4 cloves garlic, minced • 2 tbsp flour • 2½ cups chicken broth • Chopped parsley Seasonings: • Tony Chachere’s Creole seasoning • Onion powder • Garlic powder • Paprika • Thyme • Chicken bouillon • Salt & pepper Directions: 1. Add chicken drumsticks to a bowl and drizzle with avocado oil. Season generously with Tony’s, onion powder, garlic powder, paprika, thyme, chicken bouillon, salt & pepper. Mix well, making sure to get the seasoning under the skin too. 2. Heat avocado oil in a pan and sear the chicken on both sides. You don’t need to cook it all the way through. Remove and set aside. 3. In the same pan, melt 2–3 tbsp butter. Add sliced onion and bell peppers. Sauté until they start to become translucent. 4. Add minced garlic and sauté for another minute. Sprinkle in 2 tbsp flour and continue cooking until the flour is incorporated and cooked out. 5. Slowly pour in 2½ cups chicken broth while stirring. Add parsley and season with Tony’s, onion powder, garlic powder, and a little more chicken bouillon. Bring to a simmer, stirring until the gravy thickens. 6. Pour the gravy and vegetables over the chicken in a baking dish. Cover tightly with foil and bake at 375°F for 45–55 minutes, or until the chicken is fully cooked and tender. 7. Optional: Broil uncovered for a few minutes at the end to brown the chicken. 8. Serve over rice and garnish with fresh parsley.
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