LOUISIANA SMOTHERED CHICKEN RECIPES

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SOUL SMOTHERED CHICKEN RECIPE | ALLRECIPES



Soul Smothered Chicken Recipe | Allrecipes image

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry    Chicken    Whole Chicken Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  • Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  • Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts : Calories 371.9 calories, CarbohydrateContent 21.7 g, CholesterolContent 78.9 mg, FatContent 23.1 g, FiberContent 2.7 g, ProteinContent 19 g, SaturatedFatContent 10.3 g, SodiumContent 1471.3 mg, SugarContent 5 g

LOUISIANA SMOTHERED CHICKEN RECIPE - COOKEATSHARE



Louisiana Smothered Chicken Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 14

2/3 c. long-grain rice
2 Tbsp. flour
1/2 tsp salt
4 x bone-in chicken breast halves, skinned
2 tsp extra virgin olive oil
3 lrg onions, halved and thinly sliced
1/2 tsp sugar
1 c. minced tomatoes
1 c. reduced sodium chicken broth
1 x bay leaf
1/2 tsp dry thyme
1/4 tsp dry oregano
1/8 tsp cayenne pepper
1 Tbsp. minced fresh parsley

Steps:

  • In a medium saucepan, combine the rice and 1 1/2 c. of water. Bring to a boil over high heat, reduce to a simmer, cover and cook till the rice is tender, about 17 min. Meanwhile, on a sheet of waxed paper, combine the flour and 1/4 tsp. of the salt. Dredge the chicken in the flour mix, shaking off the excess. In a large nonstick skillet, heat the oil till warm but not smoking over medium heat. Add in the chicken and cook till golden, about 2 min per side. With a slotted spoon, transfer the chicken to a plate. Reduce the heat to low. Add in the onions to the skillet and sprinkle the sugar over. Cook, stirring frequently, till the onions are softened and golden, about 10 min. Stir in the tomatoes, broth, bay leaf, thyme, oregano, cayenne, and remaining 1/4 tsp. salt. Bring to a boil, return the chicken to the pan, and reduce to a simmer. Cover and cook, stirring occasionally, till the chicken is cooked through, about 15 min. Throw away the bay leaf. Spoon the rice onto 4 plates, top with the chicken mix, sprinkle the parsley over, and serve. (I also cook this without salt and use Delmonte no salt added tomatoes. They are very sweet and do not need the salt. I feel which one needs to cook the onions longer than they say, not sure how long for certain, but either way, it is delicious!) Working time: 35 min Total time: 50 min

Nutrition Facts : ServingSize 235 g, Calories 209, FatContent 3.14 g, TransFatContent 0.0 g, SaturatedFatContent 0.56 g, CholesterolContent 0 g, SodiumContent 317 g, CarbohydrateContent 40.62 g, FiberContent 3.0 g, SugarContent 5.85 g, ProteinContent 5.34 g

SMOTHERED CHICKEN AND RICE | LOUISIANA KITCHEN & CULTURE
Heat the butter in a heavy Dutch oven or heavy pan over moderately low heat until it becomes frothy but not brown. Add the chicken pieces to the pot, and with a wooden spoon toss them about to coat them with the hot butter. Cook slowly, turning the pieces occasionally, until they are a pale-golden color, about 5 minutes.
From louisiana.kitchenandculture.com
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LOUISIANA SMOTHERED CHICKEN RECIPE | SPARKRECIPES
Directions 1. On a sheet of waxed papper combine the flour and 1/4 tsp of the salt. dredge the chicken in the flour mixture, shaking off the excess. 2. IN a large nonstick skilleet, heat the oil until hot but not smoking over medium heat.
From recipes.sparkpeople.com
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LOUISIANA SMOTHERED CHICKEN (LOSINGJESS) RECIPE | SPARKRECIPES
Directions 1. In a ziplock bag combine flour and 1/4 tsp salt..... toss in chicken peices and shake untill chicken is coated. Shake excess flour off of chicken. 2. In medium skillet heat 2 tsp of the oil untill hot but not smoking. cook chicken on each side till golden brown. about 2 mintues per side. Remove chicken from skillet to a plate.
From recipes.sparkpeople.com
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SMOTHERED CHICKEN FRICASSEE | LOUISIANA KITCHEN & CULTURE
Method: Chicken Season chicken evenly with salt, pepper, and/or cayenne; dredge in flour. Heat oil in Dutch oven to medium heat. Add chicken and brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high then add onions, bell pepper, and garlic to pan drippings and sauté 10 minutes.
From louisiana.kitchenandculture.com
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LOUISIANA SMOTHERED CHICKEN CAJUN STYLE - ALL INFORMATION ...
Smothered Chicken Fricassee | Louisiana Kitchen & Culture trend louisiana.kitchenandculture.com. Add chicken and brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high then add onions, bell pepper, and garlic to pan drippings and sauté 10 minutes.
From therecipes.info
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LOUISIANA-STYLE SMOTHERED OKRA AND CHICKEN RECIPE ...
Cut up chicken, season chicken with salt and pepper and cook in skillet. When cooked, remove bones, dice and set aside. In large pot coated with oil cook onion, pepper and garlic. Add diced chicken and stir to brown. Add sausage and more oil if needed to prevent sticking. Cook and stir 15 minutes.
From cdkitchen.com
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LOUISIANA SMOTHERED CHICKEN RECIPE | SPARKRECIPES
1. On a sheet of waxed papper combine the flour and 1/4 tsp of the salt. dredge the chicken in the flour mixture, shaking off the excess. 2. IN a large nonstick skilleet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until golden brown, about 2 minutes per side. with a slotted spoon, transfer the chicken to a ...
From recipes.sparkpeople.com
See details


LOUISIANA SMOTHERED CHICKEN CAJUN STYLE - ALL INFORMATION ...
Smothered Chicken Fricassee | Louisiana Kitchen & Culture trend louisiana.kitchenandculture.com. Add chicken and brown pieces evenly on all sides. Remove from pot and drain on paper towels. Increase heat to medium-high then add onions, bell pepper, and garlic to pan drippings and sauté 10 minutes.
From therecipes.info
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LOUISIANA SMOTHERED CHICKEN - ALL INFORMATION ABOUT ...
Louisiana Smothered Chicken Recipe | SparkRecipes best recipes.sparkpeople.com. On a sheet of waxed papper combine the flour and 1/4 tsp of the salt. dredge the chicken in the flour mixture, shaking off the excess.
From therecipes.info
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LOUISIANA-STYLE SMOTHERED OKRA AND CHICKEN RECIPE ...
When cooked, remove bones, dice and set aside. In large pot coated with oil cook onion, pepper and garlic. Add diced chicken and stir to brown. Add sausage and more oil if needed to prevent sticking. Cook and stir 15 minutes. Add okra and then add tomato sauce with 1/2 cup water and cook/stir another 15 minutes.
From cdkitchen.com
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TODAY'S SOUL FOOD RECIPE: SMOTHERED CHICKEN | HOUSTONIA ...
Apr 13, 2017 · In Louisiana, various meats are smothered, including wild game as well as chicken, pork, duck, beef and rabbit. Vegetables like potato, corn and okra may also be smothered, in which case oil or ...
From houstoniamag.com
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CAJUN SMOTHERED CHICKEN | FIRST...YOU HAVE A BEER
Mar 05, 2021 · Chicken, slowly smothered in a rich brown gravy until it’s falling apart. Layers of flavor are built on a light roux, the Trinity with garlic, South Louisiana Herbs and Spices and a gravy made with a rich stock. Most South Louisiana families have coveted family recipes for Smothered Chicken or Stewed Chicken.
From sweetdaddy-d.com
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SMOTHERED CHICKEN AND ONIONS | EMERILS.COM
Directions. Season the chicken pieces with salt and cayenne. In a large sauté pan, heat the oil over medium-high heat. When the oil is hot, add the chicken and brown well on both sides. Remove the chicken from the pan and set aside. Add the onions to the pan, and season with salt and pepper. Stirring constantly, wilt and brown the onions ...
From emerils.com
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CREOLE STYLE SMOTHERED CHICKEN FROM LANA'S COOKING
Jul 29, 2014 · An easy one-pan recipe for Creole Style Smothered Chicken with a whole chicken in a sauce of tomatoes, bell peppers, celery, and onions. Cook Time 1 hour 10 minutes Total Time 1 hour 20 minutes
From lanascooking.com
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STICKY CHICKEN RECIPE • ROUSES SUPERMARKETS
Check the chicken for tenderness after 1 hour. (When the juices of the chicken run clear when pierced with a knife, and the temperature reads 165 degrees when measured with an instant-read thermometer, the chicken is done.) When the chicken is tender, taste and add salt and black pepper or Cajun seasoning if necessary. Serve with a vegetable.
From rouses.com
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SMOTHERED CHICKEN ~ A FINE LOUISIANA, GLUTEN-FREE FAVORITE ...
Sep 25, 2017 · Smothered Chicken Ingredients: Rinse the chicken pieces and pat dry. Lightly brown the chicken in 1 tablespoon of oil over medium heat. Remove the chicken to a shallow dish and season with the Tamari sauce, salt, and cayenne pepper. In a large, high-walled skillet, heat 1 tablespoon oil. Saute onions, fire roasted red bell pepper, and parsley ...
From gluten-free-with-wendi-e.com
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SMOTHERED CHICKEN RECIPE
Nov 02, 2021 · A version of this smothered chicken recipe was the first recipe I made. Smothered chicken is a classic southern dish. When Cajuns and Creole’s talk about a smothered dish, they mean “covered” – a protein covered in stock or tomatoes, onions and garlic, wine and spice. This is a super adaptable recipe inspired.
From joythebaker.com
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LOUISIANA-STYLE SMOTHERED OKRA AND CHICKEN RECIPE
Add diced chicken and stir to brown. Add sausage and more oil if needed to prevent sticking. Cook and stir 15 minutes. Add okra and then add tomato sauce with 1/2 cup water and cook /stir another 15 minutes. Add the Rotel tomatoes and shrimp with another 1/2 cup water and shakes of seasoning salt. Simmer about 1/2 hr or until shrimp are cooked.
From grouprecipes.com
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LOUISIANA CAJUN-SMOTHERED CHICKEN RECIPE : CAJUN FOOD ...
Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideLouisiana Cajun-smothered chicken...
From m.youtube.com
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