Smothered Mexican Chicken Recipes

MEXICAN SMOTHERED CHICKEN THIGHS

Steps:

• In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

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 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.

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.;

CHICKEN SMOTHERED WITH ONIONS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Sprinkle both sides of chicken with salt, pepper and generous amount of paprika. Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes. Transfer chicken to plate. Add onions to skillet, stir to coat with butter and scrape up any browned bits. Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
• Set chicken atop onions. Add wine and bay leaves to skillet. Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes. Add broth; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Using tongs, transfer chicken to platter. Tent with foil.
• Mix flour and 3 tablespoons water in small bowl until smooth. Add to broth in skillet and mix until smooth. Add cream and mace. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Return chicken and simmer until heated through. Taste sauce and adjust seasonings.
• Spoon potatoes onto plates. Place chicken on plates. Spoon sauce over; sprinkle with parsley and serve.

COUNTRY STYLE SMOTHERED CHICKEN

Steps:

• In 10" skillet over medium heat, cook bacon until crisp. Remove to paper towel to drain. Reserve drippings in pan. Crumble bacon and set aside.
• Over medium heat, in hot drippings, cook chicken 10 minutes or until browned on all sides.
• Spoon off at.
• Add soup, garlic and basil; stir until smooth. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes.
• Add onion and cook covred 15 minutes more, stirring occasionally.
• Serve over rice; sprinkle with bacon.

10 MINUTE SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/4 inch thickness; sprinkle with garlic powder, and salt.
• In a large nonstick skillet over medium, heat brown chicken in oil for 4 minutes; turn.
• Top with mushrooms, cheese, green onion, and bacon; cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.