Savory Smothered Chicken and Rice
A warm and comforting dish featuring tender chicken in a rich gravy served over fluffy rice.
Ingredients
For the chicken
- 4 pieces bone-in, skin-on chicken thighs Can substitute with skinless or boneless chicken.
- 1 tablespoon olive oil or butter
- 1 teaspoon paprika
- Salt and pepper to taste
For the gravy
- 1 onion finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth Can also use water.
- ½ cup heavy cream Can substitute with evaporated milk or non-dairy alternative.
- 1 teaspoon dried thyme
For the rice
- 1 cup long-grain white rice
- 2 cups water or additional chicken broth
- 1 pinch salt
Instructions
Searing the Chicken
- Season the chicken with salt, pepper, paprika, and thyme.
- Heat the oil in a large skillet over medium-high heat.
- Cook the chicken skin-side down for 5-6 minutes until browned. Flip and cook for another 4-5 minutes. Remove chicken from pan and set aside.
Making the Gravy Base
- In the same skillet, sauté the chopped onions until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 30 seconds.
- Stir in the flour and cook for about a minute.
Building the Gravy
- Gradually whisk in the chicken broth and heavy cream, stirring continuously.
- Allow to simmer until it thickens slightly, seasoning with salt and pepper to taste.
Simmering the Chicken
- Return seared chicken to the skillet. Cover and cook on low heat for 10-12 minutes.
Cooking the Rice
- In a separate pot, bring chicken broth or water to a boil with a pinch of salt.
- Stir in the rice, reduce to simmer, and cook until tender, about 15 minutes.
Serving
- Spoon a generous amount of rice into bowls and top with gravy and chicken.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on low heat with a splash of broth or cream. Freezes well for up to 2 months.