Smothered Chicken and Rice
A comforting one-pot dish featuring tender chicken simmered in flavorful gravy served over perfectly cooked rice, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Can substitute with bone-in for extra flavor
- 1 cup long-grain rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 2 cups chicken broth Homemade or high-quality store-bought recommended
- 1 cup heavy cream Can substitute with coconut milk for a lighter option
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon black pepper
- to taste salt
- for garnish Fresh parsley
Instructions
Preparation
- Season the chicken thighs with salt, pepper, paprika, and thyme, ensuring they are thoroughly coated.
Cooking
- In a large skillet, heat olive oil over medium heat, add the seasoned chicken thighs, and brown them for about 5 minutes on each side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add butter, allow it to melt, then add the chopped onion, bell pepper, and minced garlic. Sauté until fragrant, about 3-4 minutes.
- Add the rice and stir for another 2 minutes to enhance its flavor.
- Pour in the chicken broth and heavy cream, stirring to combine, then bring to a gentle boil.
- Return the browned chicken thighs to the skillet, nestling them into the rice mixture.
- Cover the skillet with a lid, reduce heat to low, and simmer for about 30 minutes until the rice absorbs most of the liquid.
- Check the chicken for doneness; it should pull apart easily with a fork. If necessary, cook longer for an additional 5-10 minutes.
Serving
- Garnish the dish with freshly chopped parsley before serving.
- Serve hot, optionally with sides like salad or steamed greens.
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Notes
Allow the dish to sit after cooking for a few minutes to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.