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Smothered Chicken and Rice

Smothered Chicken and Rice
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Smothered Chicken and Rice is a comforting, hearty one-pot meal featuring tender chicken thighs cooked in a rich, flavorful gravy poured over fluffy long grain white rice. This quick and easy dish comes together in under 30 minutes, making it perfect for busy weeknights. Featuring simple pantry staples and adaptable for various dietary preferences, it promises warmth, depth of flavor, and minimal cleanup.

Ingredients

Protein

  • Chicken thighs (bone-in preferred, about 4-6 pieces)

Gravy Base

  • Butter (2-3 tablespoons)
  • Onion (1 medium, chopped)
  • Garlic (2-3 cloves, minced)
  • Flour (3 tablespoons)
  • Chicken broth (2 ½ cups)

Rice

  • Long grain white rice (1 cup)

Seasonings

  • Salt (to taste)
  • Black pepper (to taste)
  • Paprika (1 teaspoon)
  • Thyme (1 teaspoon, dried or fresh)

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry and season both sides with salt, pepper, and paprika. Heat butter in a large skillet over medium heat, then add the chicken skin-side down and sear until golden brown, about 5 minutes per side. Remove chicken and set aside.
  2. Sauté Onions and Garlic: In the same skillet, add chopped onions and cook until translucent and soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let it burn.
  3. Make the Roux and Gravy: Sprinkle flour over the onion and garlic mixture and stir constantly for 2-3 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Add thyme, then reduce heat and simmer the gravy until it thickens and coats the back of a spoon.
  4. Combine Chicken and Rice: Return the seared chicken thighs to the skillet, nestling them into the gravy. Pour the rice evenly around the chicken. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for about 20 minutes or until the rice is tender and has absorbed the flavorful gravy.
  5. Finish and Serve: Once the rice is cooked, fluff it gently with a fork, then spoon the chicken and ample gravy over the top. Garnish with fresh herbs if desired and serve immediately.

Notes

  • Pat Dry: Ensure chicken skin is dry before searing for a crispy, golden crust.
  • Consistent Heat: Maintain medium heat to prevent the roux from burning.
  • Tight Lid: Use a tight-fitting cover when cooking the rice to trap steam and cook evenly.
  • Rest Time: Let the dish sit off heat for 5 minutes after cooking to allow flavors to meld and rice to finish cooking.
  • Use Bone-In Poultry: Bone-in thighs provide extra flavor and retain moisture better than boneless cuts.

Nutrition

Keywords: smothered chicken, chicken and rice, comfort food, one-pot meal, quick dinner, easy recipes, weeknight dinner

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