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Savory Smothered Chicken and Rice

Savory Smothered Chicken and Rice
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Savory Smothered Chicken and Rice is a comforting one-pot meal featuring tender, juicy chicken thighs simmered in a rich, creamy gravy alongside fluffy long-grain white rice. This hearty dish combines aromatic onions, garlic, and fresh herbs to create a deeply flavorful and satisfying dinner perfect for weeknights or family gatherings. Easy to prepare and customizable, it offers cozy textures and bold flavors that everyone will enjoy.

Ingredients

Scale

Chicken and Protein

  • 4 bone-in chicken thighs, skin-on

Rice and Grains

  • 1 cup long-grain white rice, uncooked

Aromatics

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

Liquids and Fats

  • 3 cups warm chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Thickening and Seasoning

  • 2 tablespoons all-purpose flour
  • Salt, to taste
  • Black pepper, to taste

Herbs and Garnish

  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Chicken: Season bone-in chicken thighs generously with salt and pepper. Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip and brown the other side. Remove chicken and set aside.
  2. Sauté Aromatics: In the same pan, add diced onions and minced garlic. Sauté until softened and fragrant, scraping up any browned bits from the chicken to build rich flavor.
  3. Make the Sauce: Sprinkle flour over the sautéed onions and garlic, stirring constantly to form a roux. Slowly pour in the warm chicken broth while whisking to avoid lumps. Simmer until the sauce is smooth and slightly thickened.
  4. Cook the Rice: Add uncooked rice directly into the sauce and stir to combine. Return the chicken thighs to the pan, nestling them into the rice and sauce mixture. Sprinkle fresh thyme leaves evenly over.
  5. Simmer Until Tender: Cover the pan, reduce heat to low, and simmer gently for 25-30 minutes, or until rice is tender and chicken is cooked through to an internal temperature of 165°F. The chicken juices will further enrich the gravy.
  6. Finish with Fresh Herbs: Remove the pan from heat and sprinkle chopped parsley over the top for a fresh, vibrant finish.

Notes

  • Use bone-in chicken thighs for added moisture and richer flavor.
  • Don’t skip browning the chicken; it creates a beautiful golden crust and enhances flavor.
  • Toast the flour for 1-2 minutes before adding broth to prevent raw flour taste.
  • Use warm chicken broth to help the rice cook evenly and absorb flavors better.
  • Let the dish rest covered for a few minutes after cooking to blend flavors perfectly.

Nutrition

Keywords: smothered chicken, one-pot chicken recipe, chicken and rice, comfort food, creamy chicken dish

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