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Marlinda Davis

Easy Stewed Chicken Legs With Homemade Gravy And Rice

This stewed chicken legs recipe is one of those meals that quietly wins everyone over. Tender drumsticks simmer into a rich, savory gravy, served over fluffy rice with a fresh side salad to balance it all out. It’s simple, budget-friendly, and perfect for feeding a family without overcomplicating dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Comfort Foods, Dinner, Family Meals
Cuisine: Comfort Food, Dinner, Family Meals
Ingredients Equipment Method Notes

Ingredients
  

For The Stewed Chicken
  • 8 chicken drumsticks
  • 4 cups water or chicken broth
  • 1 tsp seasoned salt
  • 1 tbs garlic powder
  • 1 tbs onion powder
For The Gravy Thickener
  • 2-3 tbs all purpose flour
  • 1/2 cup hot cooking liquid (from the pot)
For The Rice
  • 1 bag boil-in-bag rice
  • 1 tbs butter
  • Salt to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
For The Simple Salad
  • Green leaf lettuce (a few leaves per person)
  • Roma tomatoes 1 per person, sliced
  • Italian dressing (or dressing of choice)

Equipment

  • Large pot (for chicken and gravy)
  • Medium pot (for rice)
  • Heat-safe cup or measuring cup
  • Milk frother or whisk
  • Spoon or spatula (for stirring)
  • Tongs or fork (for handling chicken)
  • Knife (for slicing tomatoes)
  • Cutting board
  • Mixing bowl (for rice)
  • Serving bowls or plates

Method
 

Simmer The Chicken
  1. Add the chicken drumsticks to a large pot and pour in the water or broth. Sprinkle in salt, garlic powder, and onion powder.
  2. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30–35 minutes, until the chicken is tender and fully cooked.
Prepare The Rice
  1. Bring a separate pot of water to a boil and cook the boil-in-bag rice according to the package.
  2. Once done, remove the bag, drain, and transfer the rice to a bowl. Add butter, salt, garlic powder, and onion powder. Mix and fluff well.
Make The Gravy
  1. Scoop about ½ cup of hot liquid from the chicken pot into a heat-safe cup.
  2. Add the flour and use a milk frother or whisk to blend until smooth and lump-free.
  3. Slowly pour small amounts back into the pot, stirring immediately where you pour so the gravy blends smoothly.
  4. Let it simmer for a few minutes until thickened and the flour taste is fully cooked out.
Assemble The Salad
  1. Place green leaf lettuce on each plate and top with sliced roma tomatoes.
  2. Add Italian dressing or let each person choose their own.
Serve
  1. Spoon rice into bowls, add chicken, and pour that rich garlic-onion gravy over everything as desired.
  2. Serve the salad on the side for a fresh, simple balance.

Notes

Notes & Tips

  • Season generously with seasonings you like
  • Taste the broth before thickening and adjust salt if needed
  • The milk frother makes the gravy extra smooth, but a whisk works just fine
  • You can always add more gravy to rice later, so don’t feel like you have to drown everything at once
  • Green leaf lettuce adds a slightly richer flavor than iceberg and holds dressing well

Storage & Reheating

  • Store in the fridge up to 3 days
  • Reheat with a splash of broth or water to bring the gravy back to life

Common Questions

Can I add even more garlic and onion powder?
Yes, this recipe handles bold seasoning well. Adjust to your taste.
What if my gravy is too thick?
Just add a little broth or water and stir until it loosens up.
Can I make this ahead for meal prep?
Yes, it reheats well and the flavor settles in even more the next day.