Smothered Chicken

Smothered Chicken A Soul Food

Charlie saw a Soul recipe for Smothered Chicken and asked if I would make it so I did. He had already helped himself by the time I got around to taking a picture.  We had it with rice.

Ingredients

• 3 chicken legs and 3 chicken legs with skin

• 1/2 cup oil

• 1 large onion chopped

• 1 chicken bouillon

• 2 ½ cup cold water

• ½ cup milk

• 3 tablespoon of the seasoned flour mentioned below

• SEASONING THE FLOUR:

• 1 cup all-purpose flour

• 1 ½ teaspoon salt

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon black pepper powder

• ½ teaspoon all spice powder

• ¼ teaspoon cinnamon powder

• ¼ teaspoon heaped ginger powder

Instructions

1 Mix all the flour seasoning together, reserve three tablespoon for later

2 Wash the chicken and pat dry. Dredge the chicken in the seasoned flour and set aside.

3 In a pan, heat the oil and add the chicken. When the bottom of the chicken turns golden flip to the other side and cook until golden.

4 Remove the chicken from the oil when both sides are golden. At this point, the chicken is not completely cooked.

5 Keep around 4 tablespoon of oil in the pan, add the chopped onion and fry until light brown.

6 Add three tablespoon seasoned flour to the onion and stir for at least two minutes on medium heat.

7 Pour the cold water over the onion and flour mixture all at once, stirring constandly. Add the chicken bouillon and continue stirring.

8 Add the milk and stir until the mixture comes to a boil. Reduce the heat to medium-low and add the chicken to the sauce.

9 Cover the pan and let the chicken cook for 20 – 25 minutes or until completely cooked. Stir occasionally.

10 Serve with rice or mashed potato.