Smother Chicken Recipe

Okay, folks look this is what we doing. I’m getting right into it. You’re ready to title everybody love the chicken.

You know when you say smother you know, this is the one right so today we doing smother chicken and right super easy.

And guess what we doing it in the one pot. Let’s get it.

Why You’ll Love This

You’re ready to title everybody love the chicken.

You know when you say smother you know, this is the one right.

It’s super easy.

We doing it in the one pot.

Ingredients

• Salt
• Pepper
• Extra virgin olive oil (rosemary infusion)
• Chicken thighs (boneless skinless)
• Rice
• Onion
• Garlic (minced)
• Butter
• Sour cream
• Cream of chicken
• Broth or stock
• Heavy cream
• Mushrooms (optional)

Instructions

1. Go ahead and season our chicken.
2. Put a little salt and pepper on all sides.
3. I’ll be using my Dutch oven.
4. Go ahead and start off with a medium flame.
5. Let’s get it a little bit hot.
6. We gonna use extra virgin olive oil.
7. Add just a little bit of this down here on the bottom just to coat it just a little bit.
8. Add our chicken thighs to it.
9. Put it down face side down first.
10. Brown for about three to four minutes on each side.
11. Take it, put it on this paper plate.
12. Cut into bite-sized pieces for our chicken.
13. Set this to the side.
14. Drop in my butter.
15. Get this melted.
16. Move this around once this is melted.
17. Come with our onions.
18. To your onions been in there and you’ve been going for about two to three minutes, add our mince garlic.
19. Here we only gonna go for about a minute.
20. We’re just gonna keep this going so that we don’t burn it then we’re gonna add our rice.
21. After about a minute, add our rice and we keep moving this around.
22. Make sure all of your rice is soaked up all of that goodness in the inside.
23. Get yourself a bowl.
24. Get all our ingredients that are going inside of the bowl that we mixed together.
25. Get myself from sour cream.
26. Add our cream of chicken.
27. Get yourself a whisk because we want to get all this together and incorporate.
28. Give this a mix.
29. Mix this till it’s smooth.
30. Take my spatula and just run around the side of this because we want to get all of that sour cream and everything off of there.
31. I run it across the bottom too.
32. Add our broth or our stock.
33. Bring this up to a simmer.
34. Once we got it up to a simmer then we’re going to go ahead and add our mixture to it.
35. Get all of this to incorporate together.
36. Add our heavy cream to it.
37. Get back to that simmer.
38. Put the mushrooms in now and continue to cook it (if you eat mushrooms).
39. Add our chicken.
40. Add the juices after letting it sit.
41. Set this down to a light simmer.
42. We’re gonna go for about 20-25 minutes.
43. Put my top on.
44. Get this set nice and low.
45. Set a timer for 20 minutes.
46. Check it.
47. Break this away.
48. Take a look at it.
49. After 20 minutes, it looks like this.
50. Take the top off and I’m going to let somebody the moisture evaporate just so we can get it just a little bit thicker.
51. Turn my fire off.
52. If it’s too thick just go ahead and add yourself a little bit more stock or chicken broth to it just a little bit to thin it out to yo-like it.

Cooking Tips

Any time you browning anything and you put pepper on there, it’ll give their appearance of it being a little bit on the burn side.

Sometime I put pepper down, sometime I don’t but this time we gonna monitor it and make sure everything is good.

I use paper plate, you know why because I’m the one that do the dishes.

Ooh, this is nice and juicy. That’s why I chose to do bonus skinless, you know that dark meat is just a way to go.

You can do this with chicken breasts.

You can do bone in however you guys would like to do it.

All of this down here. I’m not taking none of this out like somebody that chicken. That’s just nothing but flavor, so we just leave that in there like that.

Our onions is gonna help pick somebody that find the. Just the asses of the onion and then moisture in there. It is gonna do it for folks.

We’re just gonna keep this going so that we don’t burn it.

This is how you know that you’re gonna have a great gravy. You got to start with that seasoning.

Just having the right to for the job look what comes out once you get in there.

When using a bowl you can look on the side you can see like anything that needs to be mixed.

Make sure you don’t get no steam burn.

Remember away not here when you lift up it could come up here and burn you.

If you’re on that breast we’re gonna season it a little bit. We gonna sear that right because we want to get that flavor in there and it’d be best if you brine.

If you ask me dark meat is the way to go especially for this then we pick up all that fine.

It’s fire folks.

Please trust the process.

Listen, let me know down in the comment section below. What would you do? What would you add to this?

I know you guys are gonna say some kind of veggies but I do want to hear it because maybe later on we’ll make it your way.