Smothered Chicken and Rice Recipe

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Comforting, rich, and utterly satisfying, Smothered Chicken and Rice is the definition of southern soul food. This dish brings together succulent pan-seared chicken thighs enveloped in a deeply flavorful onion gravy, all nestled atop a bed of fluffy rice. Each bite offers a perfect harmony of savory juices, aromatic spices, and tender meat that melts in your mouth.

Perfect for a cozy family dinner or when entertaining guests, this hearty classic turns simple pantry staples into a mouthwatering meal. The golden-brown crust on the chicken combined with the silky, gravy-covered rice creates a combination that’s both nostalgic and indulgent. Pair it with a light salad or some sautéed greens to round out the plate.

Ingredients for this Smothered Chicken and Rice Recipe

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon dried thyme
• Cooked white rice, for serving
• Fresh parsley, chopped (optional, for garnish)

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Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes per side, or until golden brown. Remove and set aside.

Step 2: Sauté the Onions and Garlic

In the same skillet, reduce heat to medium and add butter. Once melted, add the sliced onions. Cook for 8-10 minutes until they soften and begin to caramelize. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 3: Make the Gravy

Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps remain. Add dried thyme and bring the mixture to a simmer. Let it cook for about 3-4 minutes until slightly thickened.

Step 4: Return Chicken to Skillet

Nestle the seared chicken thighs back into the skillet with the gravy. Reduce the heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and tender.

Step 5: Serve

Serve the smothered chicken over a bed of cooked white rice. Spoon the onion gravy generously over the top and garnish with chopped fresh parsley if desired.

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Storage Instructions

Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of broth or water to loosen the gravy if needed.

For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 430 kcal
• Protein: 28g
• Carbohydrates: 24g
• Fat: 26g
• Saturated Fat: 7g
• Cholesterol: 130mg
• Sodium: 730mg
• Fiber: 2g
• Sugar: 3g

Frequently Asked Questions

Can I use boneless chicken thighs?

Yes, boneless thighs can be used and will reduce the cooking time slightly. Check for doneness around the 20-minute mark.

What rice works best with this dish?

Long-grain white rice is traditional, but jasmine or basmati rice are also great options. Brown rice works too but requires a longer cooking time.

Can I make this ahead of time?

Absolutely! The dish reheats very well. You can make it a day in advance and gently reheat it before serving.

How can I make the gravy thicker?

If you prefer a thicker gravy, increase the flour to 3 tablespoons or simmer the sauce uncovered for a few extra minutes.

Is this dish gluten-free?

Not as written, due to the flour. You can substitute the flour with a gluten-free all-purpose blend or cornstarch.

What can I use instead of chicken thighs?

Chicken drumsticks or breasts can work, but be cautious with breasts as they can dry out. Adjust cooking time as needed.

Can I add vegetables to this dish?

Yes! Mushrooms, bell peppers, or spinach can be sautéed with the onions for added flavor and nutrition.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and be tender when pierced with a fork.

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