Best 3 Texican 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 BBQ CHICKEN ON TEXAS TOAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
• Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
• Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.
• Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
• Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
• To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

MEXICAN SMOTHERED CHICKEN THIGHS

Steps:

• In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.