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Savory Smothered Chicken and Rice

Savory Smothered Chicken and Rice
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Savory Smothered Chicken and Rice is a comforting one-pot meal that combines tender chicken thighs with aromatic onions, garlic, and a creamy sauce simmered with fluffy long-grain white rice. This hearty dish is easy to prepare, uses simple pantry staples, and delivers rich, savory flavors perfect for any day of the week.

Ingredients

Scale

Chicken and Seasoning

  • 4–6 Chicken Thighs, skin on
  • 1 tsp Salt (to taste)
  • 1/2 tsp Black Pepper
  • 1 tsp Paprika
  • 1/2 tsp Dried Thyme

Rice and Aromatics

  • 1 cup Long-Grain White Rice
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced

Liquids and Thickening

  • 3 cups Warm Chicken Broth
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Butter
  • 1 tbsp Cooking Oil (vegetable or olive oil)

Optional Seasonings and Garnishes

  • Chopped Fresh Parsley or Green Onions (for garnish)
  • Optional: Cayenne Pepper or Jalapeños for heat
  • Optional: Bell Peppers, Mushrooms, Spinach for veggies
  • Optional: Shredded Cheddar or Parmesan for cheesy finish
  • Optional: Rosemary, Sage, or Oregano for herb variations

Instructions

  1. Prep and Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and thyme to ensure flavorful bites.
  2. Brown the Chicken: Heat oil and butter in a large skillet over medium heat until shimmering. Add the chicken thighs skin-side down and brown each side for 5-7 minutes until golden and crispy, developing a rich crust that locks in juices. Remove chicken and set aside.
  3. Sauté Aromatics: In the same pan, add diced onions and minced garlic. Cook until softened and fragrant, forming the flavor base for the sauce.
  4. Make the Smothered Sauce: Sprinkle the flour over the onions and garlic, stirring constantly to cook out the raw flour taste and create a roux. Gradually whisk in the warm chicken broth until the sauce is creamy and thickened. Adjust seasoning if needed.
  5. Combine Chicken and Rice: Nestle the browned chicken thighs back into the sauce. Pour in the rice, spreading it evenly around and under the chicken. Cover tightly and simmer gently on low heat until the rice is tender and the chicken is cooked through (about 20-25 minutes).
  6. Finish and Serve: Once cooked, remove the skillet from heat and allow the dish to rest for a few minutes to let flavors meld. Garnish with chopped fresh parsley or green onions before serving.

Notes

  • Pat dry chicken thighs thoroughly to achieve better browning and crisp skin.
  • Don’t skip cooking the flour-based roux to avoid any raw flour taste and ensure a silky sauce.
  • Use warm chicken broth to help the sauce thicken smoothly without lumps.
  • Cover the pan while simmering to keep moisture in and cook rice evenly.
  • Let the dish rest after cooking to improve texture and deepen flavor infusion.

Nutrition

Keywords: smothered chicken, chicken and rice, one pot meal, comfort food, easy dinner, savory chicken, creamy sauce

Find it online: https://linacorner.com/savory-smothered-chicken-and-rice/