Best Smothered Chicken With Brown Rice Recipes

SOUTHERN SMOTHERED CHICKEN RECIPE

Steps:

• Start off by making sure that all of the chicken is nice and clean.
• Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
• Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
• Reserve the seasoned flour
• Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
• Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
• Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
• Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
• Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
• Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
• Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
• Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
• Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
• Make sure all of the chicken is coated with the creamy gravy.
• Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
• Once done serve the chicken with rice or mashed potatoes.
• Enjoy!

SOUL SMOTHERED CHICKEN

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.

SMOTHERED CHICKEN WITH RICE

Steps:

• 1. Preheat oven to 350F.
• 2. Prepare rice according to package, enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings).
• 3. In the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor.
• 4. When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sauté in the oil for about 1 min, then add Chicken..skin down in the pan.
• 5. Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself).
• 6. While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms.
• 7. With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all.
• 8. Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.
• 9. I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!
• 10. Serves 4-8 depending on the household appetite!

SMOTHERED HOME-STYLE CHICKEN

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.