Soul Food Stewed Chicken Recipes

BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN

Steps:

• Combine the chicken seasoning and the garlic & herb seasoning in a small bowl.
• Then rub the seasoning mixture onto the chicken pieces, and set the chicken aside.
• Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.
• Shake (or mix) the sealed bag to combine the ingredients for a homemade floured poultry seasoning, and set the flour mixture aside.
• Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.
• In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.
• The chicken will go through a 3-step process from here.
• First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.
• Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
• Third, transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.
• Remove the chicken pieces from the bag (or bowl) and lightly brush or spray the chicken with peanut oil or vegetable oil.
• If using an air fryer with a basket, spray the basket with peanut oil or vegetable oil.
• Place the chicken into the air fryer, making sure it's skin-side up. It's okay if the chicken pieces touch; don't overcrowd them.
• Air fry at 360 degrees for a total of 20 minutes.
• Halfway through, after about 10 minutes have passed, flip the chicken over in the air fryer and return to cooking.
• Air fry at 360 degrees for the remaining 10 minutes or until the chicken is golden-brown and crisp all over.
• Keep the chicken in the air fryer on the 'warm' setting until the smothered chicken gravy is ready.
• Add all the ingredients: chicken broth, chicken gravy, whipping cream, flour, chicken bouillon, salt, and pepper in a large pot on low (I used my Instant Pot, with the lid off on the 'slow cook' setting).
• Whisk the ingredients to combine until the gravy mixture is lump-free and the bouillon dissolves.
• Allow the mixture to heat for 3-5 minutes before it's ready to serve with the chicken.
• Serve this Black folks' soul food smothered chicken recipe with the chicken and gravy in separate serving bowls for each dinner guest to combine on their plate. Or combine the chicken and gravy in one serving bowl.
• Optionally, garnish with fresh parsley or green onion and enjoy!

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.

CHICKEN STEW FOR THE SOUL

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.