Soul Food Stewed Chicken

SOUL SMOTHERED CHICKEN

Soul Smothered Chicken 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 Recipes Chicken Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

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, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

CHICKEN STEW FOR THE SOUL

Chicken Stew for the Soul image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 chicken or 4 chicken breasts
2 1/2 to 3 quarts water
2 chicken bouillon cubes
1/2 onion, chopped
4 cups unbleached white flour
1 teaspoon salt
Dash of mace
1 tablespoon cold butter
2 eggs
1 cup milk

Steps:

In a large pot, cover the chicken with water, and bring to a full boil. Reduce heat, add chicken bouillon cubes and onion, and continue cooking chicken at a low boil until chicken is done, but not quite falling off the bone, approximately 30 minutes. Turn off the heat; remove the chicken from broth and remove skin and bones. Cut up and return to the broth-heat still off. Mix flour, salt, and mace in a large bowl. Crumble the butter into the flour with a fork, and add the eggs and milk. Mix with a strong wooden spoon until the dough is smooth. Divide dough into four portions to make it easy to work with. On a well-floured surface, roll the dough to a 1/4-inch thickness. Put the broth back on the heat and bring to a rolling boil. Cut the rolled-out dough into 2 to 3-inch squares and drop them into the boiling broth. Stir occasionally to keep the dough from sticking together as it boils. After all the dough has been dropped in the pot, turn the heat down to low, and simmer the "pop-eye", lid on, for about 20 minutes. When it becomes irresistibly creamy and thick.

STEWED CHICKEN

Stewed Chicken image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 15

Ingredients

1 (4 pound) chicken cut into pieces
Salt and pepper, to taste
1 1/2 tablespoons dried thyme
2 cloves garlic, finely chopped or 1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons flour, mixed with 2 tablespoons water
1 small yellow onion, chopped
1 pound dried red beans
1 tablespoon dried thyme
1/4 cup chopped yellow onion
2 cloves garlic, finely chopped
1 tablespoon black pepper
2 tablespoons salt
1 (6-ounce) can coconut milk
2 pounds white rice

Steps:

For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

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