Smothered Chicken and Rice
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or breasts)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil or butter
For the Gravy:
2 tablespoons unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth (low sodium preferred)
1/2 cup heavy cream or whole milk
1/2 teaspoon thyme (optional)
Salt and pepper to taste
For the Rice:
1 cup long-grain rice (e.g., basmati or jasmine)
2 cups chicken broth or water
1 tablespoon butter (optional)
Salt to taste
Instructions
1. Prepare the Chicken:
Pat chicken dry and season with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken skin-side down for 4–5 minutes, then flip and cook another 4–5 minutes. Remove and set aside (chicken will finish cooking later).
2. Cook the Rice:
In a separate pot, combine rice, chicken broth (or water), butter, and salt. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes or until rice is tender. Set aside.
3. Make the Gravy:
In the same skillet used for the chicken, melt butter. Sauté onions until translucent, about 3 minutes. Add garlic and cook for 1 minute.
Sprinkle flour over the onions and stir, cooking for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in chicken broth and cream, ensuring no lumps. Add thyme if using. Let simmer until thickened, about 5 minutes. Season with salt and pepper.
4. Combine Chicken and Gravy:
Return the seared chicken to the skillet with the gravy. Reduce heat to low, cover, and simmer for 20–25 minutes, or until chicken is fully cooked (165°F/74°C internal temp).
5. Serve:
Spoon rice onto plates, top with smothered chicken, and ladle gravy generously over everything.
Enjoy your hearty, comforting meal!
