Smothered Chicken and Rice
Smothered Chicken and Rice: A Comforting Classic
Smothered Chicken and Rice is a hearty and soul-satisfying dish that combines juicy, tender chicken thighs with creamy gravy, served over fluffy white rice. This one-pan meal is not only easy to make but also packs a lot of flavor, making it ideal for family dinners or gatherings. In this article, you’ll find an easy-to-follow recipe, tips for storage and serving, and answers to commonly asked questions.
Why Make This Recipe?
There are several reasons to try Smothered Chicken and Rice. First, it’s incredibly satisfying with rich flavors and a creamy texture. The use of chicken thighs ensures your meat remains juicy and tender throughout the cooking process. In addition, it’s a one-pot meal, meaning less cleanup and more time to enjoy with your loved ones. With its simple ingredients, it’s also budget-friendly and can easily be modified to fit your taste preferences.
How to Make Smothered Chicken and Rice
Here’s a step-by-step guide to preparing this delicious dish:
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Sear the Chicken: Begin by heating the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika. Sear for 5-7 minutes on each side until they are golden brown. Remove from the skillet and set aside.
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Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté these until the onion becomes translucent, about 3-4 minutes.
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Make the Gravy: Stir in the cream of mushroom soup and chicken broth, mixing until well combined. This will create a creamy sauce for the chicken.
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Simmer the Chicken: Return the seared chicken to the skillet, cover it with a lid, and let it simmer for about 20 minutes. This allows the flavors to meld and the chicken to cook through.
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Cook the Rice: While the chicken is simmering, cook the white rice according to the package instructions.
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Serve: Once the chicken is cooked through and the gravy is thickened, serve the chicken and gravy over the fluffy white rice. Garnish with chopped parsley, if desired.
Ingredients
- 4 chicken thighs
- 1 cup white rice
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish (optional)
Directions
- In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt, pepper, and paprika. Sear chicken for 5-7 minutes on each side until golden brown.
- Remove chicken from skillet and set aside. In the same skillet, add chopped onion and minced garlic. Sauté until onion is translucent.
- Stir in the cream of mushroom soup and chicken broth, mixing until well combined. Return the chicken to the skillet, cover, and let simmer for about 20 minutes.
- Meanwhile, cook the white rice according to package instructions.
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley, if desired.
How to Serve Smothered Chicken and Rice
To serve, place a generous scoop of rice on each plate and ladle the chicken and gravy over the top. A sprinkle of chopped parsley adds a pop of color and freshness. Pair it with your favorite green vegetable or salad for a complete meal.
How to Store Smothered Chicken and Rice
To store leftovers, allow the dish to cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the chicken and rice separately. To reheat, simply warm it on the stovetop or microwave until heated through.
Tips to Make Smothered Chicken and Rice
- For added flavor, marinate the chicken in spices for a few hours before cooking.
- Experiment with adding vegetables like peas or carrots directly into the gravy for an extra nutrient boost.
- If you prefer a thicker gravy, let it simmer uncovered for a few extra minutes.
Variations
You can easily modify this dish to suit your tastes. Try using boneless chicken thighs or breasts for a leaner option. For a creamier sauce, substitute the cream of mushroom soup with homemade white sauce. If you enjoy heat, add a pinch of cayenne pepper or your favorite hot sauce.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. Adjust the liquid and cooking time according to the package instructions.
2. Can I make this recipe in advance?
Absolutely! You can prepare the chicken and gravy in advance, and simply reheat it before serving over freshly cooked rice.
3. Is this recipe gluten-free?
If you use gluten-free cream of mushroom soup and ensure your chicken broth is also gluten-free, this dish can be made gluten-free.
Enjoy trying out this delicious Smothered Chicken and Rice recipe; it’s sure to become a family favorite!
Smothered Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces chicken thighs Juicy and tender
- 1 cup white rice
- 1 cup chicken broth Ensure it's gluten-free if necessary
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup Can be substituted for homemade white sauce
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons olive oil For searing the chicken
- to taste Chopped parsley for garnish Optional
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika. Sear chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Cooking
- Stir in the cream of mushroom soup and chicken broth, mixing until well combined.
- Return the seared chicken to the skillet, cover, and let simmer for about 20 minutes.
- While the chicken is simmering, cook the white rice according to the package instructions.
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley if desired.
