Beazell's Cook Book

Smothered Chicken by Trish Hebert

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"I used skinless chicken thighs.
Season vigorously on both sides with Beazell's Cajun Seasoning, little salt, cayenne pepper and fresh cracked black pepper.
You can either brown them in a skillet in a little oil, both sides or.....put in baking pan, spray with Pam, and add a little smidge of water in the bottom of the pan. Bake for 35 - 40 minutes. Let them rest.
In the skillet, make a small medium/dark-colored roux, then add chopped onion, chopped bell pepper and 3 cloves of sliced garlic and smother down till onion is pearled. Add a smidge of thyme, a bay leaf and a little water, enough to go half way up the chicken and 2 chicken bouillon cubes. Bring to a boil and then turn down to medium/low heat, stirring occasionally. Allow to cook down for about an hour. Serve over rice."


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