Marcela's Cookery Recipes

Smothered Chicken

8 to 12 pieces of Chicken Thighs
4-5 Onion's
Salt and Pepper
Olive Oil

This is the simplest chicken dish with the most wonderful taste.
5 simple ingredient's that most of us have on hand!
Chop  onions so that you have ringlets. This is an important step for the smothering process. 
 Wash and pat dry your chicken. Salt and pepper each side.
 Brown the chicken in a cast iron pan on each side about 2 min a side.

 Remove the chicken from the heat. 

Layer onion in the bottom of the pan then place chicken on top of the 
onions 3 to 4 pieces.  Continue to layer onion chicken until the chicken is covered in the onions.   
Cover set the temperature to your low. Turn chicken every half hour.
There is a trick to turning the chicken.
You want them to stay layered so you need you get a long spatula and ensure
that you get under the lower level onions and flip only once. 
 Cook covered 1.5 to 2 hours the longer it cooks the better it tastes!

We will serve mac and cheese (Recipe coming) and a steamed veggie on the side.

Shrimp Gumbo (serves 6 to 8)
Make a Roux
In sauce or frying pan combine 1/2 cup flour and a 1/2 cup oil. Heat on med to med high while continuously stirring for approx 25 minutes until desired color. The color of the roux will be the color of ·your gumbo. Heat 10 1/2 cups of chicken stock to almost boiling then add roux. Reduce heat and simmer 30 minutes.
Add 1 cup chopped onions 1/2 cup chopped green onions, 1 cup chopped celery, 4 tbsp minced garlic, 1 tbsp dry thyme, 4 or 5 bay leaves, 1 tsp black pepper, 2 finger pinch cayenne pepper and 2 tsp gumbo file powder (optional). Simmer for 2 1/2 additional hours and then add 3-4 lbs of shrimp. Simmer another 15 min or until done and then serve over cooked rice.
Creole Garlic Shrimp Crostini
Melt butter, add garlic, pinch black pepper, creole seasonings, and finely chopped green onion. Add shrimp and sauté until shrimp are done. Place atop toasted crusty french bread or bread of choice.
Smothered Chicken (Pork Chops)
Salt and pepper chicken thighs and brown in frying pan with a little oil. In a deep pot, add a layer of onions to the bottom, then add a layer of chicken thighs. Continue to layer onions and thighs until all are used. Cook on low heat 1 1/2 hours until chicken is falling off bone.
Pecan Pie
Mix 1 cup dark karo syrup, 1 cup sugar, 4 eggs, 1 tsp vanilla, 1 tbsp melted butter. Add 11/2 cups pecan halves to 9" pie crust and pour prepared mixture over it. Bake at 350 for 55 minutes

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