Savory Cajun Smothered Chicken
Indulge in a rich and comforting dish with our Savory Cajun Smothered Chicken. This award-winning recipe by Edwina Gadsby, celebrated in the 'Original' Louisiana Hot Sauce Black History Month Recipe Contest, brings together tender chicken breast halves and a medley of sautéed vegetables drenched in a creamy, spicy sauce. Infused with the bold, zesty flavors of Louisiana hot sauce and garlic, this stew not only warms the heart but also sparks joy at the dinner table. Perfect for family gatherings, this dish pairs beautifully with rice or crusty bread to soak up every last drop of its delicious sauce.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1/2 cup (none)
seasoning salt
2 teaspoons (none)
pepper
2 teaspoons (none)
garlic powder
1 teaspoon (none)
chicken breast halves
4 pieces (boned and skinless)
vegetable oil
1/4 cup (none)
small onion
1 (diced)
assorted mushrooms
1 cup (stemmed and sliced)
red bell pepper
1/4 cup (finely diced)
minced garlic
2 teaspoons (none)
sour cream
1 cup (none)
chicken broth
1/2 cup (none)
original Louisiana hot sauce
2 teaspoons (none)
Instructions
1
In a large ziplock bag, mix the all-purpose flour, seasoning salt, pepper, and garlic powder thoroughly.
2
Add the chicken breast halves to the bag, seal tightly, and shake to coat the chicken evenly with the flour mixture. Shake off any excess flour.
3
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts and brown them on both sides until golden, about 3-4 minutes per side. Remove the browned chicken from the skillet and set it aside on a plate.
4
In the same skillet, pour off all but 2 tablespoons of oil, then add the diced onion, sliced mushrooms, finely diced red bell pepper, and minced garlic. Sauté until the vegetables are soft and aromatic, about 5-7 minutes.
5
Reduce the heat to medium and stir in the sour cream, chicken broth, and hot sauce, mixing until well combined.
6
Return the browned chicken to the skillet, spooning the sauce over the top to ensure it is well coated.
7
Cover the skillet with a lid, reduce the heat to low, and let the dish simmer for 25-35 minutes, or until the chicken is fully cooked through and tender.
8
Serve hot with steamed rice or crusty bread to relish the flavorful sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Smothered Chicken?
It is a rich and comforting stew featuring tender chicken breast halves and sautéed vegetables in a creamy, spicy Cajun-style sauce.
Who created this award-winning recipe?
This recipe was created by Edwina Gadsby.
In which contest was this recipe celebrated?
It was celebrated in the 'Original' Louisiana Hot Sauce Black History Month Recipe Contest.
What is the recipe category?
The recipe is categorized as a Stew.
How many servings does this recipe provide?
This recipe provides 4 servings.
What ingredients are used for the chicken coating?
The coating consists of all-purpose flour, seasoning salt, pepper, and garlic powder.
What type of chicken is recommended?
The recipe calls for 4 pieces of boned and skinless chicken breast halves.
How do you prepare the chicken before browning?
Mix the flour and seasonings in a ziplock bag, add the chicken, and shake to coat evenly while shaking off any excess.
What heat setting should be used for browning the chicken?
Use medium-high heat for browning.
How long should the chicken be browned on each side?
The chicken should be browned for about 3-4 minutes per side until golden.
Which vegetables are included in the dish?
The dish includes diced onion, assorted sliced mushrooms, and finely diced red bell pepper.
How much garlic is needed?
The recipe requires 2 teaspoons of minced garlic plus 1 teaspoon of garlic powder.
How long should the vegetables be sautéed?
The vegetables should be sautéed for about 5-7 minutes until soft and aromatic.
What provides the creaminess in the sauce?
One cup of sour cream is used to make the sauce creamy.
What liquids are mixed with the sour cream?
Chicken broth and original Louisiana hot sauce are mixed with the sour cream.
How much hot sauce is used in the recipe?
The recipe calls for 2 teaspoons of original Louisiana hot sauce.
What is the simmering time for the chicken?
The chicken should simmer for 25-35 minutes.
Should the skillet be covered while simmering?
Yes, the skillet should be covered with a lid during the simmering process.
What temperature is used during the final simmering phase?
The heat should be reduced to low for simmering.
How should the chicken be served?
Serve it hot with steamed rice or crusty bread to soak up the sauce.
How much flour is required for the recipe?
The recipe requires 1/2 cup of all-purpose flour.
What amount of seasoning salt is used?
Two teaspoons of seasoning salt are used.
How much vegetable oil is needed?
You will need 1/4 cup of vegetable oil.
What quantity of mushrooms is used?
One cup of stemmed and sliced assorted mushrooms is used.
How much red bell pepper is required?
1/4 cup of finely diced red bell pepper is needed.
What amount of chicken broth is included?
The recipe uses 1/2 cup of chicken broth.
How much black pepper is in the spice mix?
Two teaspoons of pepper are included in the flour mixture.
What should be done with the oil after browning the chicken?
Pour off all but 2 tablespoons of oil before sautéing the vegetables.
How is the sauce applied to the chicken in the pan?
The sauce should be spooned over the top of the chicken to ensure it is well coated.
What is the total number of ingredients used?
There are 13 total ingredients in this recipe.