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Best Smothered Chicken and Rice

Best Smothered Chicken and Rice
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The Best Smothered Chicken and Rice is a comforting one-pot meal featuring tender bone-in chicken thighs cooked in a creamy, savory gravy with caramelized onions and garlic. The rice soaks up the luscious sauce, creating a hearty, soul-satisfying dish perfect for family dinners or busy weeknights.

Ingredients

Scale

Chicken and Gravy

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

Rice

  • 1 cup long-grain white rice, uncooked

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare and Brown the Chicken: Season the chicken thighs well with salt, pepper, and paprika. Heat butter in a large skillet over medium-high heat, then brown the chicken skin-side down until golden and crispy. Flip and brown the other side, then remove the chicken and set it aside. This browning step locks in flavor and creates the base for your gravy.
  2. Sauté Onions and Garlic: In the same pan, add diced onions and sauté until translucent and caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant, building the depth of flavor essential for the smothered sauce.
  3. Make the Roux and Gravy: Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Slowly whisk in the chicken broth to avoid lumps, then simmer until the gravy thickens. Stir in the heavy cream for a creamy finish and season with additional salt and pepper to taste.
  4. Cook the Rice: Add the uncooked rice directly to the simmering gravy, stirring well to combine. This allows the rice to absorb the flavorful sauce as it cooks. Lower heat to a gentle simmer and cover the pan.
  5. Return Chicken and Simmer: Place the browned chicken back into the pan, nestling it into the rice and gravy. Cover and let everything cook together until the chicken reaches an internal temperature of 165°F and the rice is fully tender, approximately 25-30 minutes.
  6. Garnish and Serve: Once cooked, sprinkle fresh chopped parsley over the top for a vibrant contrast. Serve hot and enjoy every creamy, tender bite of your Best Smothered Chicken and Rice.

Notes

  • Brown the chicken well: Don’t rush this step as it adds incredible flavor and texture.
  • Don’t skip the roux: It’s essential for thickening the gravy to a luxurious consistency.
  • Use bone-in chicken: It adds moisture and richness you won’t get from boneless cuts.
  • Control rice heat: Keep the heat low while simmering to prevent burning or sticking.
  • Let it rest: Allow the dish to sit covered off heat for 5 minutes to let the flavors meld fully.

Nutrition

Keywords: smothered chicken, comfort food, one-pot meal, creamy chicken and rice, southern cooking, easy weeknight dinner

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