Chicken Stew On Rice

• 3 -6 tablespoons vegetable oil or 3 -6 tablespoons peanut oil
• 1 (3 -3 1/2 lb) roasting chickens, cut into serving pieces
• 2 1/2 teaspoons salt (or to taste)
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 cups water
• 4 cups rice, prepared according to pkg. directions (white or brown)

1. Heat 3 tablespoons oil in a 4- to 5-quart heavy pot or large deep skillet over moderately high heat until hot but not smoking.
2. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large dish.
3. Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes.
4. Add onion and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes (approximate - use your own judgement) Be careful not to b.
5. Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices that accumulated, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in some red pepper flakes (if you want a little kick) and salt to taste and serve over rice.
6. Cooks' note:
Stew improves in flavor if made 1 day ahead.

vegetable oil, roasting chickens, salt, allpurpose, onion, celery, water, rice

Taken from www.food.com/recipe/chicken-stew-on-rice-295213 (may not work)