Papa's Smothered Chicken
- September 09, 2020
- 3112
- 0
- 0
Makes 10 to 12 servings
- 2 tender roasting chickens or hens, about 4 to 5 pounds each, cut into serving pieces
- Salt and cayenne
- 1/3 cup vegetable oil
- 6 cups thinly sliced yellow onions
- 2 cups thinly sliced green bell peppers
- 2 bay leaves
- 1 cup water, or more as needed
- 2 cups young sweet green peas (optional)
- 1 cup whole kernel corn (optional)
- 2 cups canned sliced mushrooms with their liquid (optional)
- 1/4 cup chopped fresh parsley leaves
- Cooked long-grain rice
Season the chicken generously with salt and cayenne. Heat the oil in a large, heavy pot over medium-high heat. Add the chicken, in batches if necessary, and brown well, turning the pieces often. Reduce the heat to medium, then add the onions, bell peppers and bay leaves. Cook, stirring, for about 5 minutes, or until the vegetables are soft and lightly golden.
Add the water and stir, scraping the bottom and sides of the pot to loosen any browned particles. Cover and cook for 1 to 1 1/2 hours, stirring often, until the chicken is tender. Add more water if needed to make a gravy. Season again with salt and pepper to taste.
Add the peas, corn, and mushrooms if using and cook for 15 minutes longer, stirring occasionally. Serve over rice.
This favored dish of South Louisiana was often accompanied by potato salad, maque choux, or lima beans, and of course, hot crusty French bread. The Cajuns like a lot of starches!
DON’T FORGET DESSERT
Hey, check out our frog, alligator and hot pepper cookies! Serve them with ice cream and you’ve got a winner! They are soooo cute AND good!