Smothered steak, chicken and other sassy recipes for dinner

Smothered steak, chicken and other sassy recipes for dinner

What do you think about when you hear the word "choke"?

Ice cream smothered with fudge sauce? Snow covered roads? Smothered with a pillow?

Today we are talking about food smothered in sauce, which is also referred to as the preferred definition of asphyxiation. Because when we speak of stifling food, we mean cheeky, spicy and comforting. They are the opposite of dry, bland and sad. They are exactly what we need right now.

Smothered rock steak, over. Because sometimes you just long for steak. This is covered with two thinly sliced ​​onions and a sauce with beef broth, Worcestershire sauce and tomato paste. We strongly recommend the use of cast iron as this will help make the steak crispy, and any sticky, crunchy pieces can be scrubbed into the sauce for more flavor.



(Deb Lindsey for the Washington Post)

Chicken smothered with onions (Pollo Encebollado). The sauce is a warming mixture of dried chillies, onions, thyme, garlic, ketchup, orange juice and Worcestershire. Serve with corn tortillas or rice.



(Goran Kosanovic for The Washington Post; Food Styling by Bonnie S. Benwick / The Washington Post)

Caribbean smothered chicken with coconut, lime and chili peppers. The chicken thighs with the bones in the skin are cooked slowly under a blanket of onions, garlic, thyme and coconut milk, all of which are prepared a little with a spicy Habanero.



(Deb Lindsey for the Washington Post)

Pumpkin with chile yogurt and cilantro sauce. How do you conjure roasted wedges from winter squash? With sauce of course. This is a simple blend of Sriracha yoghurt and herbal paste made from coriander, garlic and oil.



(Deb Lindsey for the Washington Post)

Enfrijoladas with egg, avocado and onion. This sauce is made from beans, onions, garlic and spices. You dip several corn tortillas (which makes them soft) and then add some more sauce over it, along with some onions, avocado, cheese and hard-boiled eggs.

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