There are three different ways that I like to cook and .
Smothering food is an easy cooking technique used in Cajun and Creole foods. is the epitome of .
What is smothering? Smothered means to brown the meat in a bit of oil, then add water, buttermilk, or to make a delicious for it to cook further in.
For this recipes, we’re going to use buttermilk, and it makes the taste amazing.
What Kind of Food Can You Smother?
and smothered are such great dinners that it feels like it’s hugging your soul with some assistance from the .
Basically, . Typically, isn’t served with on top, but you’ll see that you’re frying this in a heavy . in a is
You can also smother , , turkey wings, steak, fish, cabbage, and potatoes. I love smothered cabbage. It is delicious, and it’s a versatile dish. I’ll write up the for that soon.
Another we love is .
I’ve never smothered catfish in a , you can be an honorary southerner:), but I’ve heard that this is good. And once you make this and
In most recipes, you need plenty of . really makes this delicious.
When it comes to , isn’t the best choice for dieting. However, using the right oil helps you to keep low in . Think of this as a treat meal.
Do You Have to Have Buttermilk to Make ?
Nope, not even a little bit. I don’t know anyone that regularly keeps buttermilk in their refrigerator. Well, my grandparents did, but that was eleventy bazillion years ago.
Just add a tablespoon of lemon juice or white vinegar to a cup of milk, and you’re good to go. That’s it. Pretty easy, huh?
You can also buy this powdered buttermilk to have in your pantry for when you need it.
And it’s worth it. Buttermilk really makes this dish. The is out of this world. We do like our sauces and in Louisiana. Like, we like on everything.
What Goes with ?
You can serve with southern-style green beans or corn maque choux.
Here are some other great side dishes for .
- Creamy mashed potatoes with
- French fries and dip them in the
- Scalloped potatoes
- Brussels sprouts
- Asparagus with parmesan
- Buttermilk biscuits
- Buttered french bread
- Buttery noodles
- Street corn
- Cheesy creamy grits
This is obviously a dishes would work well with this . You’re not going to walk away from the dinner table hungry. You will be the opposite of that. that’s easy to get along with. So many vegetables and
Here are the ingredients you need for .
- Cooking oil. This can be canola oil or .
- Sea . Any type of works, but we like sea .
- . Sliced yellow or white .
- . You can also use minced .
- breasts. Any cut of will work.
- Black . Use fresh ground black or any type of black .
- . Dried minced onions also work.
- Smoked paprika. Adds color and .
- Cajun seasoning. We like Slap Ya Mama or Tony Chachere’s.
- All-purpose . You can use any type of in this .
- or . In a pinch, you can use beef for this .
- . Half and half also works in this .
Optional Ingredients for
- . Just a dash, though!
- . You can mix with the for even more delightful in this .
- . and ? Yes please!
- . Adds a nice sweet taste.
- . You absolutely can use any cut of .
- . We love . You can use any type of , including portabello , button , or even shiitake . in a
- seasoning. can add a nice zing to any smothered .
- . Want to add some color and to your dinner? Try some .
- . This can add a nice .
- . can add both color and .
- . For super creamy , try adding some .
How to Make
First, wash your with cool water thoroughly, then wipe dry. I’m cooking two breasts, but you can use thighs, legs, or whatever you like.
Then you’ll need two strips of cling wrap to cover the breasts.
You can use a meat mallet or a heavy to pound the breasts. The idea is to make them all pretty much the same size so that some of your aren’t done before the others. They need to cook evenly.
Wash your hands a lot while preparing dishes.
Now cut off any fat from the , then cut the breasts in half lengthways.
Put the chicken pieces in a bowl.
Get your seasonings together in a dish. You’ll need Sazon, Cajun seasoning (I use Slap Ya Mama), smoked paprika, , , , and . Everything you add to this dish is the for the and .
Throw it on the , then add a cup of buttermilk. Mix it really well. You can use a spoon or just use your hands.
Remember to wash your hands a lot. I know, I’m a nag. Now, dip each piece into the to dredge them.
up some cooking oil in a big over . You don’t want all the pieces smooshed up together, so you can fry these in batches if you need to.
Put the (or ) in the hot oil. Cook for a few minutes on each side until the breasts are a nice golden brown. It’s OK if they aren’t cooked through yet. They will cook some more.
Remove the from the , and set them aside. Take out almost all of the oil, leaving only 4 or 5 tablespoons worth.
You can throw in the sliced onions now at a . This is all working toward the . Nothing beats the from smoothed or . Best ever.
Take about 3 tablespoons of and sprinkle them over the onions, and stir it really well.
Slowly start adding 2 cups of and to taste. Let it thicken for about 5 minutes. to start forming the . Add some to the .
Add the back into the .
Cover, and let the and simmer for about 15 minutes. Oh, you’re in for a treat. That makes my mouth water.
And you can have this dish with its amazing on your plate in just 35 minutes.
Prep: 10 minutes
Cooking time: 25 minutes
Total: 35 minutes
- 2 breasts (or )
- 1 tablespoon of Sazon
- 1 teaspoon of and
- 2 teaspoons of
- 2 teaspoons of
- 1 teaspoon of paprika
- 1 tablespoon of Cajun seasoning. I just Slap Ya Mama, but Tony Chachere’s is just as good.
- 1.5 cups of
- 1/4 cup of cooking oil
- 1 , sliced
- 2 cups of or
- 1/2 cup of
- Clean the well using cook tap water.
- Put the in a bowl.
- Add your Sazon, and , , , Cajun seasoning, paprika, and buttermilk. Mix it well.
- Reserve 3 tablespoons of the .
- Take the out of the mixture and dredge it in a bowl with the .
- cooking oil in a large . When it’s hot, fry the chicken until it has browned slightly. Remove from the pan, and toss in the sliced at a medium temperature. Stir until translucent.
- Sprinkle the reserved 3 tablespoons of the over the sliced onions in the . Stir well.
- Slowly add the 2 cups of while stirring.
- Now add the . Let it thicken for about 5 minutes.
- Add the breasts back into the . Cover, and let it simmer for about 15 minutes.
- You can garnish with parsley if you choose to. You’re now good to go!
Here is the video for making this delicious smothered chicken with onions.
Smothered Chicken and Onions with Gravy
- 2 chicken breasts
- 1 tablespoon Sazon
- 1 teaspoon salt and pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 tablespoon Cajun seasoning Slap Ya Mama, or Tony Cachere's
- 1.5 cups all-purpose flour
- 1/4 cup canola oil
- 1 onion sliced
- 2 cups chicken broth
- .5 cup heavy cream
- Clean the chicken well using cook tap water.
- Put the chicken pieces in a bowl. Add your Sazon, salt and pepper, onion powder, garlic powder, Cajun seasoning, paprika, and buttermilk. Mix it well. Reserve 3 tablespoons of the seasoned flour.
- Take the chicken out of the mixture and dredge it in a bowl with the flour.
- Heat cooking oil in a large pan. When it's hot, fry the chicken until it has browned slightly. Remove from the pan, and toss in the sliced onion at a medium temperature. Stir until translucent.
- Sprinkle the reserved three tablespoons of the flour over the sliced onions in the pan. Stir well.
- Slowly add the 2 cups of chicken broth while stirring.
- Now add the heavy cream. Let the gravy thicken for about 5 minutes.
- Add the chicken breasts back into the pan. Cover, and let it simmer for about 15 minutes.
- You can garnish with parsley if you choose to.
- You're now good to go!
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