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Clean chicken with lemon juice, coarse sea salt and water, rubbing to remove any surface residue.
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Season with salt, pepper, garlic and onion powder, sazon completa, 1/2 tsp poultry seasoning and old bay.
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Heat canola oil over med-high heat
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Dredge chicken in flour chicken, fry each side approximately 10 minutes on each side.
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Remove chicken from pan and set aside.
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Pour most of the oil except 3 tbsps of oil into a small heat resistant container leaving the crumbs from the chicken in the bottom of the pan.
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Return pan to heat and add 3 tbsps of flour and stir.
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Add the sliced onions and mushrooms while continuing to stir until the gravy is a medium brown color and add minced garlic.
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Slowly add the chicken stock while stirring. Use your judgement for thick gravy add less chicken stock and for thin gravy, add more.
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Stir until well combined then reintroduce the chicken to the pan including any leftover juices.
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Add thyme, red pepper flakes and the remaining 1/2 teaspoon of poultry seasoning to the gravy.
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Stir, reduce heat to simmer, cover and let cook about 20 minutes.
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Add parsley for garnish.