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Friday, February 9, 2007

New Orleans "Smothered" Chicken and Rice

"Smothered" Chicken & Rice

Ingredients:

1 whole chicken(Cut into 2 breasts,2 thighs,2 legs and 2 wings)
Flour(Enough to coat each piece of chicken)
Vegetable Oil(Enough to brown chicken)
2 Cups of Chicken Stock
1 cup of the "Trinity"(The creole cooking "Trinity" includes chopped onions,chopped green
bell peppers, and finely chopped celery)
4 cloves garlic(Minced)
Salt to taste
Black pepper to taste

Season chicken pieces with salt,pepper and garlic powder...Coat chicken pieces with flour...Brown the chicken in a large pan and set
chicken aside...Pour out most of the oil leaving just enough to sauté "The Trinity" and garlic for about 5 minutes...Pour in chicken
stock and bring to a slow boil...Season chicken stock lightly with salt,pepper and garlic powder to taste(ONLY SEASON LIGHTLY)...Add
chicken to pan and bring up to a boil again...After coming to a boil, reduce heat to low, cover and simmer for at least an hour...Serve
over white rice...

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