Texican Smothered Chicken Recipes

SMOTHERED CHICKEN

Steps:

• Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
• Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
• Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.

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.

GRANDMA'S SMOTHERED CHICKEN

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

TEXICAN SMOTHERED CHICKEN

Steps:

• 1. Cut pablano and jalapeno peppers, tomatillos and onion in half. Place on a baking sheet and place under a low broiler for about 7-10 just to char slightly.
• 2. Place charred veggies in a food processor and pulse just a few times. You want chopped veggies, not pureed.
• 3. Season chicken on both sides with your favorite seasonings, I like to use granulated garlic and onion powder and black pepper. Lightly brown on both sides in about 1 tablespoon of olive oil.
• 4. Pour charred veggies over chicken.
• 5. To you skillet add canned tomatoes, 1/2 c. of water or chicken stock, chili powder, cumin, paprika, granulated garlic, Worcestershire and lemon juice and mix well.
• 6. Simmer uncovered for about 30 min.
• 7. Serve over spanish rice, top with a Mexican crumbling cheese.
• 8. NOTE: This can also be cooked in a slow cooker and the chicken shredded, add uncooked instant rice, or pre-cooked long grain rice to pot once chicken is done.

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

MEXICAN SMOTHERED CHICKEN THIGHS

Steps:

• In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.