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4.04
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Smothered Chicken A Soul Food
Author
Muna Kenny
Ingredients
3
chicken legs and 3 chicken thighs 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
Instructions
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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