The Best Oven Baked Smothered Chicken

Easy to make chicken baked and smothered in the oven. This delicious dish has a flavorful gravy made with chicken base. The meat is seasoned with Sazon Goya, Carribean Green Seasoning, paprika, pepper, etc and uses Olive Oil as a binder. Give this recipe a try.

[Music] always make sure to clean the kitchen before you go to cooking and wash them dishes. Get that nast out of there. Bite for you, Chef Fo. Get you a green bell pepper, a red bell pepper, some saone gore. You’re only going to need your one, some diced onion, butter, allpurpose flour. You want you some Caribbean green seasoning, better than bullion, roasted chicken base, thyme leaves, rosemary, smoked paprika, ground black pepper. You want you some salt, and some extra virgin olive oil. Now, let us get started. This is Chef Faux baked smothered chicken, baby. Now, I’m using here 12 drumsticks. This here is a family pack. Get you one or whatever kind of chicken you want to use. Now, I diced up a half a green and yellow bell pepper or green and red bell pepper. Excuse old chef folk. And a little old piece of onion, about a half a medium onion. And then I done put just about two tablespoons of green seasoning, 3 tablespoons of olive oil, one pack of that saon goya. I didn’t put a tablespoon of paprika, a teaspoon of salt, no a teaspoon of paprika, a teaspoon of salt. Excuse old chef folk. And I got me about tablespoon of thyme and a tablespoon of that rosemary. Yes. Yes. Yes. And don’t forget your black pepper. And you want to put about a tablespoon or a half tablespoon of that. And you mix that together with your hands. And over 3 tablespoons of olive oil heated. You want to go to drop and dine them things. Mhm. And we’re trying to get us a nice brown pretty color and seal on this here chicken. Mhm. And we can get ready to eat, baby. This don’t take too long. Yeah. Cheers. You know, we specialize here on the Chef F channel with easy to make meals that anybody can do. Yeah. Yes. Yes. But you got to get your own cuz y’all ain’t getting nothing to eat. Most of this here stuff you can make in one pot. Mhm. Now look here. After a few minutes, you want it looking like this here. You want to go to flipping them things. Mhm. Look at this here. And once again, this is Chef F oven baked smothered chicken. See, we’re baking the chicken, but we’re smothering it at the same time. Now, while you’re doing this here, the recipe calls for a half a cup of water, and you want to put that on the stove and warm it up with at least a tablespoon of your better than bullion chicken base. Now, Chef O like a lot of gravy in his, so I use more. But for you, and for a small amount of chicken like this here, a small batch, I’m using a double batch. You probably want to use you about a a half cup of water. Chef, use more than that. Mhm. And drop down in there with one tablespoon of chicken bullion base. Yes. Yes. Yes. Let that melt down in there and add you another two tablespoons of allpurpose flour to the mix. That’s going to come in later. Now you see here we putting down our second batch of chicken legs. Mhm. Yes. Yes. Yes. And here we are here removing them. Ain’t no use to make y’all keep it on watching this here. Mhm. Old Chef F to take them chickens out and move on with the process so we can get ready to eat, baby. Yes. Yes, she is. Now we done got them out of there. And then we f to come behind this here with our ded vegetables and go to sautéing them. So here go our half a green pepper, half a red pepper, and we got us a half of a medium onion. dies down. Now, you want to go to swishing them around and mixing them up and getting them all nice and incorporated and let them release that flavor and release that moisture. So, you can go to delaz in the bottom of the pot. This skillet here, as you can see, that flavor is on the bottom. That’s not burnt. That is fond. F O N D. Mhm. Sure is. You want to go to stirring that rind in there and getting that all coated and flavored with that fond. And now once them things get soft and go to softening up, you want to cut your eye off and you want to get your bacon sheet, baking pan or whatever you’re cooking on. And you want to you want a deep pan for this here. Excuse old chef. You got to pour the grave in here. So you want to drop down in there with them yellow, red bell pepper, green bell pepper, onion, whatever you want to use. Old chef for using green, red, and onion. Mhm. Now, once you do that, you want to go to layering them chicken legs down in your baking dish. Yes. Yes. Yes. Just like this here. Put a little bit of breathing room in between them, too. Mhm. And once again, this is chef oven baked smothered chicken. This is good. Here, you all got to taste this gravy. This is a fine, delicious, dectable gravy. Yes, yes, yes. Keep on putting them things down in there. Old chef had to fit 12 of them leg down in there like a expert. Sure did. But we made it work, baby. M. As you can see, once we get them things down here, we want to come over the top with that gravy. Remember I told y’all that half a cup of water, that tablespoon of bullion base and 2 tablespoons of flour mixed in. Drop down in there with that. That’s going to make your gravy. Mhm. Drop right down in there with it. And like I said, old Chef F like his with a lot of gravy. So you gonna see Chef F add a nice amount of that there juice to the pot cuz he like a lot of gravy. Mhm. Yeah. Yeah. Next step here, get you a stick of butter. You want about three tablespoons. Old Chef O use more, but for your recipe, you want three tablespoons of butter sliced and distributed over the top of your uh chicken. Now butter helps to thicken it, too. So now you got your slurry in there. You got your flour, which is going to be a thick enough for that gravy. And you got that butter. Now you cover this here up. And you want to preheat your oven at 375°. Put this here in there and cook it for an hour. 1 hour on 375, baby. Yes. Yes. Yes. Or lower if you It’s up to you. But this here going to be tender. Mhm. And then you put it back in there after you take the fold off for another 30 minutes. And this is the end result of that. Now, when you take it out after that first hour, make sure you like the consistency of your gravy. If you find that you got too much liquid, you can add some more slurry. Get you a tablespoon and flour and a little bit of water. Stir that up. Mix that in well and add it in there. Stir it in. Mhm. And cook it a little bit for that other 30 minutes. It’ll tighten up on you. But if you’re good with it, sprinkle it with some parsley. You ready to go? Old Chef F here. As you can see, the gravy spoon in the process. Yes. Yes. Yeah. Look at that. That good old gravy. Mhm. That was perfect for me. If you want yours tighter, make it tighter. And I serve this here with some sweet peas and some white rise, baby. Took them peas and I diced up some more onion. Threw that onion in there and some garlic and everything else and simmered them. thing. M. Look at this. So, y’all better get you some of this chef for love, y’all. Baby, I’m out. [Music]