Savory Smothered Chicken and Rice (Print Version)
Tender chicken thighs in a savory gravy served over fluffy rice - the ultimate comfort food for any night of the week.
# Ingredients:
→ Chicken & Gravy
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tablespoon olive oil or butter
03 -
1 onion, finely chopped
04 -
3 garlic cloves, minced
05 -
2 tablespoons all-purpose flour
06 -
2 cups low sodium chicken broth
07 -
½ cup heavy cream
08 -
1 teaspoon dried thyme
09 -
1 teaspoon paprika
10 -
Salt and pepper to taste
→ Rice
11 -
1 cup long-grain white rice
12 -
2 cups water or chicken broth
13 -
Pinch of salt
# Steps to Follow:
01 -
Season chicken with salt, pepper, paprika, and thyme. Heat oil in a large skillet and cook chicken skin-side down for 5–6 minutes. Flip and cook 4–5 more minutes. Remove from pan.
02 -
In the same pan, sauté onions until translucent. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
03 -
Slowly whisk in chicken broth and cream. Simmer until thickened. Season to taste.
04 -
Return chicken to the skillet. Cover and cook on low for 10–12 minutes until chicken is tender and fully cooked.
05 -
In a separate pot, cook rice with broth or water and salt until tender, about 15 minutes.
06 -
Spoon rice into bowls and top with smothered chicken and gravy.
# Additional Notes:
01 -
Substitutions: Use coconut milk for a dairy-free version.
02 -
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
03 -
Reheat: Warm on the stove with a splash of broth or cream.
04 -
Variations: Add mushrooms, peas, or spinach to the gravy for extra flavor.