Smothered With Love Chicken Food

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

SMOTHERED WITH SOUTHERN LOVE CHICKEN

Steps:

• 1. Combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
• 2. Heat oil in large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
• 3. Add onion, mushrooms, bell pepper, and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. At this time, taste sauce and add more of the seasonings and tabasco until you reach your desired taste. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.

SMOTHERED WITH LOVE CHICKEN

Steps:

• In a large ziplock plastic bag, combine flour, seasoned salt, pepper and garlic powder. Add chicken and toss to coat; shake off excess coating.
• Heat oil in a large skillet over medium-high heat. Add chicken; brown on both sides. Remove chicken from skillet and set aside. Pour off all but 2 tablespoons of oil from skillet.
• Add onion, mushrooms, bell pepper and garlic to skillet; cook until soft. Add sour cream, broth and hot sauce; mix well. Return chicken to skillet and smother with sauce. Bring to a simmer, cover, lower heat and simmer for 25-35 minutes, until chicken is cooked through.

SMOTHERED CHICKEN AND RICE

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
• Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
• Spoon rice onto serving plate; top with chicken, sauce and bacon.

SMOTHERED CHICKEN

Steps:

• Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
• Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
• Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

SMOTHERED CHICKEN SOUTHERN STYLE

Steps:

• Sprinkle chicken on both sides with saltand pepper.
• Fold wings underneath to secure them.
• Melt butter in a cast-iron skillet large.
• enough to hold the flattened chicken comfortably.
• Put chicken in,skin-side down, cover chicken firmly with a plate and put about 5 lbs of weight on top of the plate.
• Cook over low heat until skin is nicely browned, about 25 minutes.
• Turn chicken skin-side up, replace weight, cook about 15 more minutes.
• Remove chicken and pour off fat, reserving 2 Tbsp.
• Add flour to fat and whisk.
• Gradually add chicken broth and cook until thickened.
• Return chicken (skin-side up), add salt and pepper, replace plate and weight, and continue cooking over low heat about 30 minutes, or until chicken is exceptionally tender.
• Spoon the gravy over the chicken, cut into serving pieces, and serve with fluffy rice.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well.
• In a shallow dish combine flour, cayenne pepper, paprika, salt and pepper.
• Dredge chicken breasts in flour mixture to coat and shake off excess.
• In large skillet heat 1/4 cup oil over medium heat.
• Add chicken and brown well on both sides.
• Remove chicken from pan and set aside.
• Pour excess oil from pan, leaving a thin layer.
• Add onions and garlic, saute, stirring occasionally until translucent, about 3-5 minutes.
• In a bowl combine sour cream and chicken broth and green onions and mix well.
• Transfer chicken back to skillet, and pour sour cream mixture over it.
• Bring to a simmer and cook, covered, until done, about 10 minutes.
• Serve on buttered noodles with chopped parsley.

BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN

Steps:

• Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
• Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
• Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
• Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
• Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
• In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
• The chicken will go through a 3-step process from here.
• First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
• Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
• Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
• Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
• If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
• Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
• Air fry at 360 degrees for a total of 20 minutes.
• Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
• Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
• Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
• Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
• Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
• Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
• Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
• Optionally, garnish with fresh parsley or green onion and enjoy!

SMOTHERED CHICKEN

Steps:

• Heat oil; add onion, green pepper, and celery.
• Saute for 2 minutes.
• Add chicken; cook 7 minutes per side, until browned.
• Combine gravy mix and milk.
• Stir into chicken.
• Bring to a boil; cover and simmer for 15 minutes.

SMOTHERED CHICKEN

Steps:

• Season all sides of the chicken with salt and pepper.
• Heat skillet on medium high heat and then add oil.
• Once the oil is hot, sear all sides of the chicken until its golden brown. Set chicken aside when done.
• Add the flour and mix well. Cook until there is no lumps and the flour has turned a nice brown color.
• Slowly stir in the chicken broth, bring to boil to thicken.
• Return chicken to the skillet.
• Add onions (onion powder if using), and peppers (optional).
• Cover and simmer for 1 hour.
• Uncover and simmer another 10 minutes to thicken if gravy is still thin.
• Serve hot with rice or mashed potatoes.