Fine, fancy, flavorful Smothered Chicken recipe (1962) - Click Americana (2024)

FAQs

Where did smothered chicken originate from? ›

Some attribute it to Louisiana's Cajun and Creole cuisines, where “étouffée” translates to “smothered”.

smothered cooking. "Smothered" means to "brown" the meat with a little oil then simmer in a small amount of water to make a brown gravy. The secret is in the "browning". Water, a vegetable mixture and seasonings are added, and the pot is covered and slow cooked until the meat is tender.

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England).

About Smothered Pork Chops

The dish is believed to have originated in the Southern United States. It is where pork is a staple ingredient in many traditional recipes.

The classic chicken stew has its roots in Portuguese cuisine. This dish popularized by the Syrian Christian families in Kerala is extremely aromatic and flavoursome. Check out the pretty simple recipe of rich and creamy chicken stew that pairs amazingly with breakfast items like appam, puttu and idiyappam.

The origins of the dish often point to the Louisiana region where the French, Spanish, African influences created those “etouffee' ” or smothered dishes. This dish may have moved all over the American south and this type of dish became a main stay in many country and AfricanAmerican kitchens.