Smothered Chicken with Chilau Gumbo

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Smothered Chicken with Chilau Gumbo. This was one of those quick meals that I created on the spot. I had limited ingredients but enough to create some of the best chicken I’ve ever tasted. I had two left over bottles of Gumbo sitting in the fridge so I used those as the base flavor.

I needed something low carb, so I served it over cauliflower rice. I finally have my cast iron pan seasoned just right and I’ve been using it more often!

The base is pretty much equal parts Chilau/Cream/Stock

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Chilau Gumbo (Citrus or Original are options)
Chicken Broth/Stock
Heavy Cream
Original and Garlic Pepper Seasoning
lemon juice
Ghee (clarified butter) or butter
6 Boneless thighs

Pot

8 quart dutch oven (Need one? Click here)

Season Chicken on both sides with a light sprinkle of Chilau Garlic Pepper and Original Seasonjng.
Bring pan to medium-high heat, add ghee/butter and sear chicken on both sides (3min each side)
Add chicken broth/stock 1st to deglaze pan
Add Chilau, Cream, splash of lemon juice and bring to a simmer
Mix base until incorporated
Let simmer until base reduces and thickens to your preference.
Done when thickest part of chicken reaches internal temp of 160°

Serve over rice or cauliflower rice.

AMAZING FLAVOR!!!

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