Smothered Chicken With Okra And Steamed Rice Food

SMOTHERED OKRA WITH CHICKEN AND SAUSAGE

Steps:

• Season the chicken wings with 1/2 tsp of cajun seasoning
• Pour the vegetable oil into a large pot, then turn the heat to medium high.
• Once the oil is nice and hot, add it the chicken wings.
• Brown the wings, then remove them from the pot.
• Next, toss in the sausage, and cook until browned. Remove from the pot.
• Toss in the onions, bell peppers, and celery.
• Cook for about 5 minutes, then add in the okra.
• Stir, and cook for about 5 more minutes.
• Pour in 1/4 cup of chicken broth, stir, and cover.
• Reduce the heat to medium, then let cook for 20 minutes.
• Next, add in the chicken & sausage.
• Fold the ingredients, then pour in the remaining chicken broth.
• Add in the garlic & seasonings, and fold.
• Cover, and let simmer over low medium heat for about 1 hour or so.
• Be sure to stir periodically!
• Once done, the chicken should be falling of the bones.
• Serve with rice and/ or cornbread!

SMOTHERED CHICKEN WITH RICE

Steps:

• 1. Preheat oven to 350F.
• 2. Prepare rice according to package, enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings).
• 3. In the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor.
• 4. When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sauté in the oil for about 1 min, then add Chicken..skin down in the pan.
• 5. Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself).
• 6. While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms.
• 7. With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all.
• 8. Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.
• 9. I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!
• 10. Serves 4-8 depending on the household appetite!

SOUL SMOTHERED CHICKEN

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.

SMOTHERED OKRA & TOMATOES

Steps:

• 1. In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
• 2. Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
• 3. Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
• 4. Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.

SMOTHERED CHICKEN WITH OKRA AND STEAMED RICE

Steps:

• Dutch ovenWooden spoonCutting boardKnifeMeasuring spoonsMeasuring cups
• Start off by seasoning the chicken thighs with salt and pepper. In a medium pan, cook the bacon until crispy. Remove the bacon but keep the grease in the pan, then toss in the onion, celery, and green pepper. Saute for 2-3 minutes. Set aside the vegetables with the cooked bacon.Sear the chicken on both sides until it turns a light golden brown. Add the garlic, black pepper, paprika and cayenne and saute for 1 minute. Add cooked bacon and cooked vegetables back to the pan, along with the okra, canned tomatoes, bay leaf, chicken broth and thyme. Give it a good stir, set to medium high and let it simmer uncovered for about 30 minutes. If your chicken is not fully submerged, flip it to the other side at the 10 minute mark. In a small bowl, mix cornstarch and water until smooth. Then pour mixture into the pot. Continue cooking until the smothered okra has thickened slightly. Serve hot over steamed rice or biscuits.

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

SMOTHERED CHICKEN

Steps:

• In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
• Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
• Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.

SOY STEAMED CHICKEN WITH RICE

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

SMOTHERED OKRA WITH SHRIMP--SLOW COOKER

Steps:

• Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
• Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
• Serve over steamed rice.

CAJUN CHICKEN WITH OKRA

Steps:

• Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
• Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

CHICKEN WITH TOMATOES AND OKRA

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season chicken evenly with 1 teaspoon salt and pepper.
• Add chicken to pan; sauté 4 minutes on each side or until brown. Remove chicken from pan.
• Add okra to pan; cook two minutes. Stir in okra, broth, tomatoes and sugar; bring to a boil.
• Gently place chicken in tomato mixture. Reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
• Remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. Return broth mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick.