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
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
SMOTHERED CHICKEN WITH GRAVY AND RICE
ABSOLUTELY DELICIOUS! Your family will kiss the cook for this dish! This dish makes very good gravy. Easy and Simple! Just add a vegetable and you have your entire meal.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
- Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
- Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
- Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
- ENJOY!
SMOTHERED CHICKEN AND RICE
Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
- Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
- Spoon rice onto serving plate; top with chicken, sauce and bacon.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
SOUTHERN SMOTHERED CHICKEN WITH RICE
This is a childhood favorite dish that my mom made for us all the time. It was the 1st dinner entree she taught me to cook. It's simple but very southern. A great comfort food.
Provided by Tara Waites @TLW527
Categories Rice Sides
Number Of Ingredients 15
Steps:
- Take you chicken and season it the way you want. Soak it in buttermilk for 3 to 8 hours.
- Drain the chicken and toss in the seasoned flour. In another pot boil 3 cups if water. Add the rice and bring to a boil for 8 minutes. Take the rice off the heat and let it sit until all the water is absorbed.
- Take the floured chicken and fry in a deep fryer until crispy and golden brown. The temperature for the oil should be 375. Place cooked tender on paper towels to soak the excess oil.
- Take the bell pepper and onions and cut them into strips. In a large saute pan add olive oil and the pepper onion mix. Saute until they're tender. Take the onion & pepper out and set to the side.
- Add the butter to the pan. Once the butter has melted add the 3 tablespoons of seasoned flour. Stir until the flour is caramel brown in color. Add the chicken broth and whisk until smooth. Add the cream of chicken soup and the half and half. Simmer for 7 minutes.**if the gravy is too thick add water**
- Add the onion and peppers to the gravy. Simmer 5 minutes. Take the rice and spread it in a long pan. Top with chicken tenders and gravy.
SMOTHERED CHICKEN WITH BROWN RICE
Chicken breasts are skillet-simmered with a blend of Neufchatel cheese and chicken broth in this deliciously bacony dish served over brown rice.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken, cook 1 to 2 min. on each side or until browned; cover. Cook 8 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
- Add onions to skillet; cook 5 min. or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 10 min. or until vegetables are tender. Reserve 1/3 cup vegetables.
- Place remaining broth, reserved 1/3 cup vegetables and Neufchatel in blender; blend until smooth. Add sauce and reserved chicken to vegetables in skillet; cover. Cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken mixture, sauce and bacon.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 10 g, Protein 34 g
SMOTHERED CHICKEN AND RICE
Looking for something different to do with chicken for supper tonight and this is what I came up with.. I've never seen a recipe for this but I'm pretty sure there's one out there somewhere.. it was too simple to not already exist.. I just haven't seen it. So for me this was my creation but for some of you this might be a...
Provided by Staci Ojeda
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Pan fry chicken breast in a small amount of oil. I salted the breasts a little, only on one side though. Do not cook all the way through, you will finish the cooking when it simmers in your soup mixture.
- 2. While chicken is cooking, mix soup, cream cheese, milk, garlic, salt and pepper, stir well.
- 3. When chicken is done (but not done all the way through) remove from pan and drain oil. Place chicken back in pan and pour soup mixture over the chicken, cover and simmer (however long is needed to cook the chicken through).
- 4. I took my oil (and added a little bit more) and roasted some brussels sprouts in it with some garlic and "Slap Ya Mama" seasoning... just thought I'd throw that in there... :)
- 5. And of course your rice should have already been cooking so when the chicken is ready you can plate the rice, shred your chicken and put your shredded chicken and gravy over your rice. This was a HUGE hit with my family. Sorry, I forgot to take a pic!
CREAM OF MUSHROOM SMOTHERED CHICKEN LEGS
Make and share this Cream of Mushroom Smothered Chicken Legs recipe from Food.com.
Provided by LadyBoss
Categories < 4 Hours
Time 1h45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Grease 9x9 pan with 1 tbsp of butter (give or take).
- 3. In a bowl, mix 1 cup of rice, 1 package of Lipton Mix, 1 cup (or can) of water, 1 cup (or can) of milk, 2 tablespoons of melted butter.
- 4. Pour the mixture in the greased pan.
- 5. Layer 6-8 chicken legs in the mixture that's in the pan.
- 6. Cover the pan with foil.
- 7. Bake at 350 degrees for 90 minutes.
Nutrition Facts : Calories 601.3, Fat 32.2, SaturatedFat 10.7, Cholesterol 161.4, Sodium 1348.6, Carbohydrate 38.4, Fiber 0.8, Sugar 0.2, Protein 36.6
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