Southern Smothered Chicken With Rice Recipes

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

SOUTHERN SMOTHERED CHICKEN WITH RICE

Steps:

• Take you chicken and season it the way you want. Soak it in buttermilk for 3 to 8 hours.
• Drain the chicken and toss in the seasoned flour. In another pot boil 3 cups if water. Add the rice and bring to a boil for 8 minutes. Take the rice off the heat and let it sit until all the water is absorbed.
• Take the floured chicken and fry in a deep fryer until crispy and golden brown. The temperature for the oil should be 375. Place cooked tender on paper towels to soak the excess oil.
• Take the bell pepper and onions and cut them into strips. In a large saute pan add olive oil and the pepper onion mix. Saute until they're tender. Take the onion & pepper out and set to the side.
• Add the butter to the pan. Once the butter has melted add the 3 tablespoons of seasoned flour. Stir until the flour is caramel brown in color. Add the chicken broth and whisk until smooth. Add the cream of chicken soup and the half and half. Simmer for 7 minutes.**if the gravy is too thick add water**
• Add the onion and peppers to the gravy. Simmer 5 minutes. Take the rice and spread it in a long pan. Top with chicken tenders and gravy.