Smoky Smothered Chicken Recipes

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SOUL SMOTHERED CHICKEN

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14



Soul Smothered Chicken image

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.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

GRANDMA'S SMOTHERED CHICKEN

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14



Grandma's Smothered Chicken image

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.

4 tablespoons canola oil
6 medium chicken thighs and 6 chicken drumsticks
Kosher salt
18 large cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 large white onions, halved and thinly sliced
1 cinnamon stick
1 teaspoon red pepper flakes
2 bay leaves
Two 28-ounce cans whole peeled tomatoes
1 large "knob" ginger, grated, to equal 1 heaping tablespoon
1/2 cup heavy cream
1 tablespoon red wine vinegar

SMOKED CHICKEN CHILI

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13



Smoked Chicken Chili image

Steps:

  • Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
  • To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
  • Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

2 tablespoons canola oil
4 cloves garlic, finely chopped
2 small yellow onions, cut into small dice
1 poblano pepper, ribs and seeds removed, cut into medium dice
1/4 cup chili powder
3/4 to 1 cup heavy cream
1/2 cup chicken stock, plus more if needed
One 15-ounce can hominy, drained and rinsed
2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker)
One 15-ounce can white beans, drained and rinsed
1/4 cup masa harina, plus more if needed
Kosher salt
Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges

SMOTHERED CHICKEN

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Smothered Chicken image

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.;

4 chicken breasts
1/2 cup all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup vegetable oil
1 onion
2 small garlic cloves
1 cup sour cream
1/2 cup chicken stock
1/4 chopped green onions, including green part

SMOKY PAPRIKA CHICKEN OVER RICE

Adopted this recipe because I am loving my new smoky paprika...the original description was the following...A sweet friend in the Canary Islands sent me some wonderful smoky paprika -- and this week, our paper published this great recipe from "Desperation Dinners" with a recommendation to try the smoky version of one of the most overlooked spices. One taste and you'll never see paprika as "just a garnish" again.

Provided by Mrs Goodall

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Smoky Paprika Chicken over Rice image

Steps:

  • Bring 2 cups of lightly salted water to a boil.
  • Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
  • Cut the chicken into bite-size pieces and set aside.
  • Heat the oil in a large, deep over medium-high heat.
  • Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
  • Add chicken, salt and pepper.
  • Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
  • Remove the chicken and most of the onions to a platter and set aside.
  • Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
  • Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
  • Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.), then add the chicken and onions back to the skillet and cook about 3 more minutes.
  • Serve over hot rice.

Nutrition Facts : Calories 504.8, Fat 16.8, SaturatedFat 8.4, Cholesterol 93.7, Sodium 741.4, Carbohydrate 53.8, Fiber 4.4, Sugar 7.3, Protein 35.2

salt, to taste
1 cup long-grain rice
4 boneless skinless chicken breast halves (about 6 ounces each) or 6 chicken thighs
2 teaspoons olive oil
1 large onion (for about 1 cup sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons instant minced garlic
1 (6 ounce) can tomato paste
2 tablespoons smoked paprika, more to taste
1 cup regular sour cream (do not substitute lowfat or fat-free)

OVEN SMOKED SOUTHWEST CHICKEN

Make and share this Oven Smoked Southwest Chicken recipe from Food.com.

Provided by Chef Jeff Garland

Categories     Whole Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10



Oven Smoked Southwest Chicken image

Steps:

  • Preheat oven to 350 degrees F.
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder, cumin, paprika and garlic powder.
  • Place 3 tablespoons butter in the chicken cavity. Arrange remaining butter around the outside of the chicken. Place the peppers in the chicken cavity.
  • Add Liquid smoke to beer and 1/2 into the cavity and the other 1/2 over the chicken.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Basting with the drippings every 20 minutes. Remove from heat, and baste with melted butter and drippings.
  • Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 467, Fat 38.7, SaturatedFat 16.4, Cholesterol 147.6, Sodium 210.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.7, Protein 25.7

1 (3 lb) whole chickens, giblets removed
salt and black pepper
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cup butter, divided
2 serrano peppers, cut in half length wise
3 ounces beer
2 teaspoons liquid smoke

SMOTHERED CHICKEN SANDWICH

Make and share this Smothered Chicken Sandwich recipe from Food.com.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Smothered Chicken Sandwich image

Steps:

  • ADD chicken to large nonstick skillet sprayed with cooking spray; cook 3 minute on each side. Add gravy to skillet; cook 5 minute or until chicken is cooked through.
  • MEANWHILE, combine stuffing mix and water. Spoon stuffing over chicken; cover. Cook 5 minute or until heated through.
  • PLACE each stuffing topped chicken breast on 1 bread slice. Top with gravy from skillet.

Nutrition Facts : Calories 342.8, Fat 6.4, SaturatedFat 1.6, Cholesterol 66.9, Sodium 909.3, Carbohydrate 37.2, Fiber 4.9, Sugar 2.8, Protein 32

1 1/2 lbs boneless skinless chicken breast halves (6 small)
1 (10 1/2 ounce) can chicken gravy
1 (6 ounce) package chicken stuffing mix
1 1/2 cups hot water
6 slices bread

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

This is not a healthy dish by any means, but it is delicious. The chicken breasts turn out juicy and tender and are topped with a layer each of bacon and melted, browned smoked gouda. Yummm!

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10



Bacon Roasted Chicken Breast Smothered in Smoked Gouda image

Steps:

  • Preheat oven to 375°F.
  • In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
  • While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
  • Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
  • Remove skillet from heat and deglaze with white wine. Remove from heat.
  • Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
  • Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.

Nutrition Facts : Calories 904.2, Fat 65, SaturatedFat 30.6, Cholesterol 252.9, Sodium 1689.7, Carbohydrate 9.9, Fiber 0.4, Sugar 2.9, Protein 64.7

2 chicken breasts, boneless, skinless, pounded to 1/2-inch thickness
1 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
4 slices bacon
2 tablespoons white wine
8 ounces smoked gouda cheese, sliced thick

SMOTHERED CHICKEN AND ANDOUILLE SAUSAGE

From Louisiana Cooking magazine. Couldn't find andouille sausage, and had to use smoked sausage instead. Was still delicious =).

Provided by BadJuuJuu

Categories     One Dish Meal

Time 1h35m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 11



Smothered Chicken and Andouille Sausage image

Steps:

  • Season breasts with Tony Chachere's. Heat olive oil in cast iron skillet over medium high heat. Add chicken and cook until brown, about 3 minutes each side. Remove chicken from skillet and set aside.
  • Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside.
  • Lower heat to medium. add onions, celery, and bell pepper, and saute until onions are translucent. Return chicken and sausage to the skillet, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley.
  • Serve over cooked rice.

4 boneless skinless chicken breasts, halved
Tony Chachere's Seasoning, to taste
3 tablespoons extra virgin olive oil
1 lb andouille sausage, quartered and sliced
2 medium onions, chopped
3 stalks celery, sliced
1 medium bell pepper, chopped
4 garlic cloves, chopped
1 1/2 cups water
1/2 cup chopped green onion
1/2 cup chopped fresh parsley

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