SMOTHERED AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
CHICKEN IN TOMATO GRAVY
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Blend spices until fine. Heat oil and fry chicken until brown.
- Remove chicken and fry spices for 2 minutes.
- Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
- Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.
Nutrition Facts : Calories 217.2, Fat 16.1, SaturatedFat 3.4, Cholesterol 42.5, Sodium 368.4, Carbohydrate 6.9, Fiber 1.4, Sugar 4, Protein 11.9
PUNJABI CHICKEN IN THICK GRAVY
This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.
Provided by //^_^\\ Chatterjee
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
- Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
- Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
CHICKEN THIGHS AND TOMATO GRAVY
Slightly spicy, super easy, and very tasty! Serve over garlic cheese grits with big fluffy biscuits.
Provided by orangeteapot
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium flame.
- Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
- Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
- In the same skillet, sautee the diced onion until translucent.
- Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
- Whisk in about 1/2 cup of the chicken stock.
- Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
- If the gravy seems too thick, add more chicken stock.
- Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.
Nutrition Facts : Calories 558.6, Fat 40.6, SaturatedFat 9.4, Cholesterol 145.1, Sodium 537.8, Carbohydrate 15, Fiber 2, Sugar 5.2, Protein 33.2
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- In a large bowl, dissolve the kosher salt in the cold water. Add the chicken, cover and refrigerate for 4 hours. Drain and rinse the chicken. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours.
- In a large, sturdy plastic bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake. Set aside 1/2 cup of the flour mixture for the gravy. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat. Dry the rack. Shake off any excess flour and return the chicken to the rack.
- Meanwhile, in a large cast-iron skillet, melt the lard and butter. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. Add the chicken, in batches, if necessary, and cook over moderate heat, turning, until golden, crisp and cooked through, about 30 minutes. Lower the heat if necessary. Set the chicken on a clean wire rack to drain.
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- Now add the paste of the remaining Tomatoes and fry until the raw taste disappears and the Tomatoes are well cooked. This takes time.
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