Cajun Smothered Chicken 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!

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.

CAJUN SMOTHERED CHICKEN

Steps:

• Cut the chicken into serving pieces and sprinkle with kosher salt and ground pepper, set aside. See Notes
• Coarsly cop the yellow onion, bell pepper and celery and place all in the same prep bowl.
• Smash the garlic; measure all the other ingredients; mix the wine and stock together, set aside.
• Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
• Dredge seasoned chicken pieces in AP flour, shake off the excess and brown in the hot oil. Turn the pieces often to brown on all sides without burning. This can be done in batches so you don't overcrowd the pan.
• Remove the chicken and set it aside.
• Maintaining a medium heat, add ½ cup of vegetable oil to the Dutch oven. When the oil is shimmering, add ½ cup of AP flour.
• Stir or whisk constantly to make a medium roux, about 8 minutes. See Notes.
• Add the Trinity to the roux and mix together to coat all of the vegetables with the roux.
• Cook for about 8 minutes, stirring often until the onions are softened and beginning to get translucent.
• Add the garlic and the Herb and Spice Blend (without the Bay Leaves).
• Stir to combine and simmer until aromatic, about 2 or 3 minutes.
• Deglaze the bottom of the Dutch oven with about ½ cup of the wine-stock, making sure to mix all the fond into the gravy.
• k. Next, slowly add about 5 cups of the wine and chicken stock about 1 cup at a time; reserve the remaining liquid to add later if the gravy is too thicj.
• Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
• Once all the liquid is mixed into the roux, increase the heat to high.
• Add the bay leaves and maintain a medium boil for about 5 minutes, uncovered, stirring occasionally.
• Add the chicken back to the Dutch oven. Stir to coated all the chicken with the gravy.
• Once the gravy returns to a boil, reduce heat to a low simmer and cover.
• Simmer for 1 hour or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
• About 15 minutes before the chicken is done, add the green onions, parsley and butter to the Dutch oven. Stir to combine and simmer until finished.
• If you want the gravy to be thicker, offset the lid while it simmers. If it is getting too thick, return the cover to the pot. Add the reserved stock if needed.
• Serve over rice.

CROCK POT CAJUN CHICKEN

Steps:

• Combine all of the herbs and seasonings to form a rub.
• Remove neck and giblets from chicken if necessary and save for another use.
• Rub chicken on all sides with seasonings and set aside.
• Rinse and scrub potatoes. Place in the bottom of slow cooker and add the water.
• Place chicken on top and cook on low for 6-7 hours.

SMOTHERED CHICKEN

Steps:

• Pat chicken pieces dry with paper towels. Sprinkle chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, spread 3/4 cup all-purpose flour. Dredge chicken pieces, one at a time, in flour mixture, shaking off any excess.
• Heat vegetable oil in a Dutch oven over medium-high heat. Add half the chicken pieces, skin side down, cooking 4-6 minutes until nicely browned. Remove browned chicken to a plate. Repeat with remaining chicken pieces, adjusting heat as need, so not to burn the flour.
• Pour off all but 3 tablespoons of the oil. Reduce the heat to medium-low and add the onions, celery, garlic, and carrots and cook until veggies are soft, 7-8 minutes. Sprinkle remaining 3 tablespoons of all-purpose flour over veggies and stir to combine. Continue to cook for 1 minute. Mix in broth, poultry seasoning, cayenne pepper, 2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a boil and reduce heat to low. Nestle chicken pieces into sauce along with any accumulated juices. Partially cover and simmer chicken 30-40 minutes, or until cooked through and tender.
• Transfer chicken to a deep platter. Adjust gravy seasoning if needed, then pour over chicken. Sprinkle with parsley and serve.

CAJUN SMOTHERED CHICKEN

Steps:

• 1. Season chicken with slt, black pepper and cayenne pepper, brown chicken in hot oil in a heavy skillet and remove from skillet when brown.
• 2. Brown pork sausage in oil, remove from skillet and cut into 1 1/2-inch pieces. Remove most of the oil from the skillet and add onion, bell pepper and celery: cook until onions are transparent. Add pork sasage, chicken and garlic powder to skillet with onions; slowly add water , cover and simmer 30 to 40 minutes. add green onion tops and parsley just before serving: serve over hot rice.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.