It’s a Southern Day

While I don’t believe in the possibility of prior lives, I do wonder about the possibility of inheriting memories. Just where are memories stored? And if a memory is strong enough, can it be passed down? Something to think about.

As a Christian, I believe we are given but one life to live with a multitude of choices or destinies. We are born, and we die. What happens in between is open. Who we were as children is not the same person we are today, and might not be the same person we are in our final days. Life’s experiences, faith, choices, external impacts all shape who we are at any given moment.

I do sometimes joke about having lived before. I feel a strong connection to the south, although I have never even been there except in layovers. My natural speech pattern has just a hint of southern-country twang, unless I am overly tired or have had too much to drink. Then the drawl is unmistakable. That’s when I say the Southern Gal I was in a prior life comes to the surface. I don’t for a moment believe that to be true, but I do have fun with it.

Hubby and I have talked about my ear for accents. My mother’s side of the family are Filipinos, the older generation and some of the younger are Island born and raised. They have strong accents. After a weekend around family, I have a sing-song way of speaking. A few days in Mexico and I begin to sound like a Mexican-American. I can only imagine just how southern my speech will become once we move to Tennessee.

I do love the south, and southern cooking. This Southern Stewed Chicken is very similar to a Gumbo. It contains the Holy Trinity of Cajun Cooking – onions, bell peppers and celery. Some of the spices are the same, but that’s where the similarities stop. Gumbo often has several proteins such as pork, chicken and seafood. Gumbo is made with a roux that is cooked for nearly 30 minutes before you do anything else. It is a deep dark brown and is the bases of the entire dish. Think of Southern Stewed Chicken as Gumbo’s kissing cousin. Yeah, and it’s good. The perfect share for Southern Food Day. Enjoy!

Spicy Southern Stewed Chicken over Rice
1 tablespoon Cajun Seasoning
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1 tablespoon Poultry Seasoning
Pinch Cayenne Pepper or to taste
1/2 Yellow Onion
1/2 Red Bell Pepper
1 Celery Rib
8 bone-in Chicken Thighs
1/4 cup Vegetable Oil
8 tablespoons Butter
1 tablespoon minced Roasted Garlic
1/2 cup Flour
4 cups Chicken Stock
Salt to taste
Black Pepper to taste
1-1/2 cup White Rice
2 cups Water

In a bowl mix Cajun Seasoning, Onion Powder, Garlic Powder, Poultry Seasoning and Cayenne Pepper together. Set aside.

Cut onion in half from root to tip. Reserve half for another purpose. Peel and finely dice remaining half. Cut bell pepper in half. Reserve half for another purpose. Seed, stem and dice remaining half. Trim celery, finely dice and set aside.

Season the chicken thighs with the spice mixture both over and under the skin. Set aside.

In a Dutch Oven heat oil over medium to medium-high heat. Once hot, add chicken, skin side down. Brown chicken in the oil, about 3 minutes per side, until golden. Brown in batches if necessary. Set chicken aside.

Add butter to the empty pan; allow butter to melt over medium heat. Swirl to blend oils with browned bits into the butter. Add onions, bell pepper, celery and roasted garlic. Saute for about 3 minutes. Sprinkle with flour; continue to cook for about a minute longer or until flour is no longer visible.

Stir in the chicken stock, bring to a simmer. Return chicken to the pot. Reduce heat to low; cover and cook for 90 minutes. Taste and adjust as desired with salt and pepper.

During the last 30 minutes of stewing time, cook rice in a saucepan with a tight fitting lid. Bring rice and water to a boil, reduce heat and simmer for 15 to 20 minutes, until water has evaporated and the rice is tender. Keep warm. Fluff with a fork just before serving.

To serve, mound about a cup of rice into a bowl. Place some chicken around the rice, ladle with some of the cooking liquid into the bowl. If desired, serve with warm bread or rolls.

Note: The thigh bone slips out easily, making it possible to shred the stewed chicken meat. Yum!

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and brought life to light through the Gospel.