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Smothered Chicken and Rice

Smothered Chicken and Rice
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Smothered Chicken and Rice is the ultimate comfort food featuring tender chicken thighs slow-cooked in a rich, silky gravy that infuses fluffy long-grain white rice with deep, savory flavors. This one-pot dish combines classic aromatics, simple ingredients, and a luscious sauce to create a hearty, family-friendly meal that’s versatile, easy to make, and perfect for cozy dinners.

Ingredients

Scale

Protein

  • 4–6 chicken thighs, skin-on and bone-in

Rice and Grains

  • 1 ½ cups long-grain white rice

Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Liquids

  • 3 cups chicken broth

Thickening and Fats

  • 3 tablespoons all-purpose flour (or gluten-free flour for GF version)
  • 2 tablespoons butter or oil (olive oil for dairy-free)

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Optional herbs: 1 teaspoon dried thyme, 1-2 bay leaves, or 2 tablespoons fresh parsley

Instructions

  1. Brown the Chicken: Heat butter or oil in a heavy skillet over medium-high heat. Pat the chicken thighs dry and season them with salt and pepper. Sear the chicken skin-side down until golden brown, about 5-7 minutes, then flip and cook another 3 minutes. Remove the chicken from the pan and set aside, leaving the flavorful drippings in the pan.
  2. Sauté Aromatics: In the same pan, add the chopped onions and minced garlic. Sauté for 3-4 minutes until translucent and fragrant, building the base flavor for the dish.
  3. Create the Gravy Base: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook off the raw taste. Slowly whisk in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer until the mixture thickens into a luscious gravy.
  4. Combine Chicken and Rice: Stir the rice and optional herbs into the gravy until evenly distributed. Nestle the browned chicken thighs on top, then cover the pan. Reduce the heat to low and cook for 25-30 minutes, until the rice is tender and the chicken is cooked through.
  5. Rest and Serve: Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to finish absorbing the gravy and the flavors to meld.

Notes

  • Pat chicken dry to get a crisp, golden-brown crust during searing.
  • Do not rush browning; well-developed color adds depth to the sauce.
  • Use a heavy-bottomed pan for even heat distribution and to prevent sticking.
  • Simmer gently after combining ingredients to avoid burning or sticking of rice.
  • Let the dish rest before serving to enhance texture and flavor melding.

Nutrition

Keywords: smothered chicken, chicken and rice, comfort food, one-pot meal, Southern recipe, gluten-free chicken dish

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