Sunnys Easy Smothered Chicken Recipes

Steps:

• Mix the wet. In a 2-cup liquid measuring cup, add the milk and whisk in the granulated sugar to dissolve. Sprinkle the yeast over the top and let rest until it dissolves and puffs up, about 5 minutes. Add the butter, egg and vanilla paste and whisk to combine.
• Mix the dry. In a stand mixer fitted with the paddle attachment, add the flour and a pinch of salt and mix to combine.
• Make the dough. Starting on low speed, slowly add the wet mixture to the dry. Once all of the liquid is incorporated, remove the paddle and replace it with the dough hook. Turn the speed up and watch as the dough comes together; it will eventually release from the sides of the bowl. Let the mixer knead the dough until it looks smooth and is slightly sticky, about 5 minutes. Stop and let the dough relax for about 5 minutes.
• Let the dough rise. Coat the bottom and sides of a large mixing bowl with oil or cooking spray. Remove the dough and gently shape into a ball. Place the dough in the prepared bowl and turn the dough over to fully coat with the oil. Cover the bowl with a clean kitchen towel and let rest at room temperature until it rises by more than double, about 1 hour.
• Shape the donuts and rest. Cut parchment paper into 5- or 6-inch squares and arrange in a single layer on a sheet pan. Gently push your fist into the center of the dough to release the air. Pick up the dough and place it on a lightly floured surface. (I've even used parchment with no flour!) Cut the dough into 10 to 12 even parts and gently roll each piece into a ball. Use your hand to press down on the dough to flatten each ball into a circle about 4 inches in diameter. Punch out a hole in the center of each circle using a bottle cap (from your oil bottle, a condiment jar, etc.). Place the donuts and donut holes on the parchment squares and cover with a kitchen towel or plastic wrap sprayed with cooking spray. Set the donuts aside to let rise at room temperature for 1 hour.
• Fry the donuts and prepare the toppings. Pour at least 4 inches of oil into a large Dutch oven. Heat the oil to 325 degrees F. Meanwhile, fit a baking sheet with a wire rack and set aside.
• If making sugar donuts, add granulated or cinnamon sugar to a large bowl and set aside. If glazing the donuts, have the glazes prepared in bowls.
• Fry the donuts in small batches, starting with the donut holes to gauge the oil temperature. The donut holes should fry to a golden color, flip on their own and float in about 2 minutes. For the whole donuts, working with one donut at a time, gently invert the donut into the oil so the parchment paper side is up. Gently peel the parchment paper away from the dough. Repeat with the remaining donuts, adding only a few donuts to the oil at a time. Once the donuts float and the bottoms are golden, flip and cook until the other side is golden, 2 to 4 minutes. Allow the oil to come up to room temperature between batches.
• For sugar donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off, and put directly into the bowl of sugar. Roll to coat, or use a clean spoon to spoon sugar onto the donut and a fork to gently flip the donut so the other side can be coated in sugar. Remove and let cool slightly on the wire rack. Serve warm.
• For glazed donuts, remove the donuts from the oil with a slotted spoon, then allow the oil to drip off and place on the wire rack to let cool enough to handle. Drizzle the glaze over the donuts on the wire rack or, working with one donut at a time, gently dip one side into the glaze, then turn right side up and return to the rack. For the Maple-Bacon glazed donuts, sprinkle bacon bits over the top right after coating and before the glaze sets.
• In a medium bowl, add the confectioners' sugar, salt, vanilla and milk and whisk until smooth. Set aside.
• In a medium bowl, add the confectioners' sugar, salt, strawberry powder, vanilla and milk and whisk until smooth. Set aside.
• In a medium bowl, add the confectioners' sugar, salt, maple extract and milk and whisk until smooth. Set aside. Save the chopped bacon as a garnish after glazing.

Steps:

• For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
• For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
• In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
• Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
• Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
• For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.