This is a good old Southern recipe I made this week and would like to share with y’all.
1 bell pepper
stalk of celery
couple of cloves of garlic
2 tbsp butter or olive oil
salt and pepper (or Tony’s Seasoning)
1-2 tbsp Kitchen Bouquet
cup of water
Chop the veggies and sautee in the butter or oil on medium-low flame until translucent. Put aside in a bowl.
Season chicken pieces and brown on medium to high fire.
Once browned add some Kitchen Bouquet (hope you can find it in your store) to a cup or two of water and add that to the pot of chicken.
Pour the sauteed veggies on top of the chicken.
And here is where you “smother” it. Put the lid on and cook for 35 minutes on a medium-low fire. Stir a few times. I like to leave a little crack in the lid. My mom puts the lid on her’s tight. Which means someone else must have taught me how to cook this. I think Shane showed me how to make it. One time he put green food coloring in the pot and he cackled when the chicken turned green.
Serve over steamed rice and call yourself a Southern cook.
Some people call this sticky chicken because the chicken feels a little sticky on the outside once cooked. You can smother rabbit and other game… Vegetables such as okra or green beans are delicious smothered. Some people smother corn.
Home cookin’ darlin’. That’s what this is. Next time I’ll show you how to make gumbo.