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

FAQs

Where did smothered chicken originate from? ›

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird's neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper.

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).

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.

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.