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
STEWED CHICKEN
Steps:
- Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade, cover and refrigerate overnight.
- In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector.)
- Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.
- Serve over rice or with mashed potatoes.
CHICKEN STEW FOR THE SOUL
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
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.
STEW CHICKEN (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
NEW ORLEANS-STYLE STEWED CHICKEN
This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
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