Smothered chicken – A soul food that looks delicious and has a unique wonderful flavor. In this post, I will teach you how to clean the chicken properly then take you through the steps to making this smothered chicken recipe.
I fell in love with Soul food after coming to the US. Soul food is all about enhancing the taste of the main ingredient which in our case today is the chicken.
There are spices used but the spices are all mild in flavor and do not take over the whole dish and that’s what makes a mouthwatering Southern Smothered Chicken.
The first step in making this dish is to properly clean the chicken, so pay attention to these steps:
Run the sharp side of the knife several times and lightly over the chicken skin.
Wash the chicken in cool water and rub with salt for a minute then rinse again. Pat dry and it is ready. Drying the chicken is an important step, remember that you are going to use oil to fry the chicken and any drop of water will make the hot oil splatter.
Making Smothered Chicken.
Smothered Chicken goes well with rice, mashed potato, and bread. The chicken was juicy and the sauce had the perfect creamy texture. The sauce gets thicker when it cools down.
If you love southern food, you will love these recipes:
- 3 chicken legs and 3 chicken legs with skin
- 1/2 cup oil
- 1 large onion chopped
- 1 chicken bouillon
- 2 ½ cup cold water
- ½ cup milk
- 3 tablespoon of the seasoned flour mentioned below
- SEASONING THE FLOUR:
- 1 cup all-purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper powder
- ½ teaspoon all spice powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon heaped ginger powder
Mix all the flour seasoning together, take three tablespoon from this mix and keep aside.
Wash the chicken and pat dry. Dredge the chicken in the seasoned flour and keep aside.
In a pan, heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.
Remove the chicken from the oil when both sides are golden. At this point, the chicken is not completely cooked.
Keep around 4 tablespoon of oil in the pan, add the chopped onion and fry until light brown.
Add three tablespoon seasoned flour to the onion and stir for at least two minutes on medium heat.
Pour the cold water over the onion and flour mixture in one go and keep on stirring. Add the chicken bouillon and continue stirring.
Now add the milk and stir until the mixture comes to a boil. Reduce the heat to medium-low and add the chicken to the sauce.
Cover the pan and let the chicken cook for 20 – 25 minutes or until completely cooked. Stir occasionally.
Serve with rice or mashed potato.
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