Smothered Chicken and Rice
Ingredients
- Chicken:
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- Gravy and Rice:
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups chicken broth
- 1 cup water
- 1½ cups long-grain white rice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Garnish:
- Fresh parsley chopped
- Green onions sliced
Instructions
- Pat chicken dry. Season with salt, pepper, garlic powder, and paprika.
- Heat oil in Dutch oven over medium-high heat.
- Add chicken skin side down. Cook 5 to 6 minutes per side until golden.
- Remove chicken. Set aside.
- Reduce to medium. Add butter.
- Add onion. Cook 5 to 6 minutes until soft and golden.
- Add garlic. Cook 30 seconds.
- Sprinkle flour over onions. Stir 1 minute.
- Slowly pour in broth while stirring constantly.
- Add water, thyme, and bay leaf. Stir.
- Bring to simmer until gravy thickens.
- Stir in rice. Distribute evenly.
- Nestle chicken into rice skin side up.
- Bring to gentle boil.
- Reduce to low. Cover with tight lid.
- Cook 30 to 35 minutes without lifting lid.
- Check rice at 30 minutes. Cook 5 more minutes if needed.
- Remove from heat. Let sit covered 5 minutes.
- Remove bay leaf. Adjust seasoning.
- Garnish with parsley and green onions.
- Serve hot with chicken on top of rice.
Notes
- Use bone-in chicken for best flavor
- Brown chicken well for flavorful gravy
- Do not skip flour — thickens gravy
- Stir broth in slowly to prevent lumps
- Do not lift the lid while cooking — releases steam
- Let rest for 5 minutes after cooking
- Use a tight-fitting lid for proper steaming
- Boneless chicken works — reduce time to 25 minutes
- Can make in a slow cooker in 3 to 4 hours on low
- Store leftovers up to 4 days