Southern Stewed Chicken Recipes

SOUTHERN CHICKEN STEW

Steps:

• Place all the ingredients in a heavy pot and cover with water.
• Bring to a boil, then allow to simmer for an hour or more.
• Add more water, if you like.
• Season and serve.

STEWED CHICKEN

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.

NEW ORLEANS-STYLE STEWED CHICKEN

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.

SOUTHERN FRIED CABBAGE CHICKEN STEW

Steps:

• Render fat from bacon (more rendered bacon fat may be needed if you wish to use any two larger heads of cabbage).
• Remove bacon from skillet and chop into bite size pieces. Set aside and let drain on paper towels.
• Shred cabbage as if making coleslaw.
• Slice onions into thin half moon.
• Saute cabbage and onion in bacon fat until lightly browned.
• Mix bacon pieces in with cabbage and onions. Set aside and let drain on paper towels.
• Peel potatoes. Dice into bite sized pieces.
• Season chicken with Soul Seasoning and pepper (or whatever you have around).
• Fry until well browned in skillet with bacon fat.
• Add chicken broth, bouillon cubes, potatoes and water.
• Boil until chicken well tender.
• Set aside two chicken halves to cool.
• Shred into chunky bite sized shreds.
• Add chicken, potatoes, cabbage mixture and 2 cans of northern beans.
• Boil all until rendered down into thick gravy like consistency.
• Let cook until chicken is tender and all flavors are well blended, at least for 1-1 1/2 hours extra. Remember the longer you cook this, the better it is going to taste, so a crock pot would be "PERFECT" for this particular dish.
• NOTE: If dish is too fatty for you.
• After and only after frying the chicken, you may take a paper towel and take the grease out of the pan, if you are cooking in a skillet or pot of some kind do not clean the skillet.
• You will need all the flavor on bottom of pan for flavoring.

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.