Chicken Chilli Smothered Baked Potatoes Recipes

SMOTHERED CHICKEN

Steps:

• Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
• Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
• Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
• Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
• Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
• Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
• Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
• Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
• Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
• Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
• Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

SLOW-COOKER CHICKEN & SWEET POTATO CHILI

Steps:

• In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

BAKED SMOTHERED CHICKEN

Steps:

• Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
• While baking, use this time to blend together water & flour until smooth; set aside.
• Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
• Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
• Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.

CHICKEN CHILLI CON CARNE

Steps:

• Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
• Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
• Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

CHICKEN CHILLI SMOTHERED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
• Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
• Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
• Serve with chives, sour cream, cilantro, etc.