Print Options
Smothered Home-Style Chicken
I like to serve this fantastic family-style smothered chicken and rice dish with aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. —Billy Hensley, Mount Carmel, Tennessee
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon pepper
- 5 boneless skinless chicken thighs (about 1-1/2 pounds)
- 3 tablespoons olive oil, divided
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 2 garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Hot cooked rice
Directions
- 1. In a shallow dish, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, 1 at a time. Turn to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium heat. In batches, brown chicken on both sides, 2-3 minutes per side. Remove and keep warm.
- 2. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add carrots, onion and green pepper. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth.
- 3. Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 10-15 minutes. Serve with rice.
Nutrition Facts
1 serving: 340 calories, 20g fat (5g saturated fat), 80mg cholesterol, 876mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC
