SOUL SMOTHERED CHICKEN
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
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
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SMOKED GINGER CHICKEN WITH CARDAMOM, CLOVES AND CINNAMON
Steps:
- Combine the cloves, cardamom and cinnamon sticks in a bowl, cover with cold water and soak for at least 1 hour and up to 4 hours.
- Heat the oil in a medium saute pan over medium heat. Add the ginger and garlic and cook until soft, about 2 minutes. Add the mustard seeds and cook for 30 seconds. Add 1/2 cup water, the lime zest and juice and some salt and pepper. Bring to a boil and cook for 1 minute. Transfer to a blender and blend until a smooth paste, adding more water if needed. Let cool.
- Rub the paste over the entire chicken, including under the skin. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
- Light a chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Add the soaked spices evenly over the hot charcoal, put the lid on the grill and allow the grates to heat up and the smoke to fill the grill, about 5 minutes.
- Place the chicken, skin-side down, over the coals and cook until the skin is nicely charred. Flip, move to indirect heat, cover the grill and cook at about 375 degrees until an instant-read thermometer inserted into the thigh registers 165 degrees F, 40 to 50 minutes.
- Remove the chicken to a cutting board and let rest 10 minutes before carving.
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
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 SHOYU CHICKEN
This is a simple, one pot dish. Sorry, didn't time the cooking. I put in 30 minutes but it may take more or less depending on how much chicken is being cooked. I don't use it myself, but you can also add some sake to the dish as it cooks. Just a little note: I changed the soy sauce to low-sodium ... this runs a bit on the salty side using the regular shoyu. I haven't tried it with the change yet. May need to cut back on the shoyu too.
Provided by marisk
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large pot.
- Add chicken and cook about 2 minutes. Stirring occasionally.
- Add ginger. Continue cooking 3 minutes. Stirring occasionally.
- Add all other ingredients. In adding the sugar: add some, mix, taste; repeat if needed -- too much makes it too sweet. It should be a nice balance between the salt of the soy sauce and the sweet of the sugar. Someone once told me to put in equal amounts of sugar and soy sauce -- it was a little too sweet for me.
- Cover and simmer until done; stirring occasionally. (about 45-60 minutes).
- Remove ginger (optional).
- Serve with hot rice. (there will be lots of gravy).
Nutrition Facts : Calories 876.2, Fat 60.1, SaturatedFat 16, Cholesterol 262.2, Sodium 2373.3, Carbohydrate 14.9, Fiber 0.5, Sugar 10.5, Protein 65.7
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
SMOTHERED CHICKEN
This is an easy recipe I got from a cookbook. "Old Fashioned Country Cooking" found at Cracker Barrel. I was a beginner or close to it when I tried it and it is no fail. I always liked it best because it is an one-pot meal and you can forget about it for 2 hours. The chicken is always moist.
Provided by hcopeland
Categories Whole Chicken
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour.
- The meat will be moist and juicy without having a strong vinegar taste.
- I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken.
- I could never find a 3 1/2-pound chicken, only larger.
Nutrition Facts : Calories 688.3, Fat 40.1, SaturatedFat 11.5, Cholesterol 198.6, Sodium 215.7, Carbohydrate 26.8, Fiber 3.7, Sugar 2.1, Protein 52.4
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