We’re happy to have you back to FoodieFront, where we’re all set to tempt your taste senses once more! With our mouthwatering Smothered Chicken and Rice recipe, we’re stepping into the cozy world of comfort food today. This dish’s symphony of flavors will instantly transport you to a warm, homey kitchen. So let’s put on our aprons and start cooking!
INGREDIENTS
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
For the Smothered Onion Gravy:
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Salt, to taste
- Fresh parsley, chopped, for garnish
INSTRUCTIONS
1. Prepping the Chicken:
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To begin, season both sides of the chicken thighs with salt, black pepper, paprika, and dried thyme.
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Olive oil should be heated to a medium-high temperature in a big skillet.
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The skin-side down should go in the skillet with the seasoned chicken thighs. Cook for about 5 to 6 minutes, or until the skin is crispy and golden. Then turn it over and cook the second side for an additional 4-5 minutes. Chicken should be taken out of the skillet and put aside.
2. Making the Smothered Onion Gravy:
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The thinly sliced onions should be added to the same skillet and cooked for 10-15 minutes over medium heat until tender and caramelized.
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Add the minced garlic and stir; simmer for a further one to two minutes, or until fragrant.
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The flour should be added to the onions and garlic and thoroughly mixed. To get rid of the taste of raw flour, cook for about 2 minutes.
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Pour the chicken broth in gradually, stirring constantly to prevent lumps. To a gentle simmer, add the mixture.
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Add Worcestershire sauce, black pepper, and salt as desired. Allow the gravy to simmer for 5-7 minutes, or until the desired consistency is reached.
3. Cooking the Rice:
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Rinse the rice in cold water until the water is clear while the gravy is boiling.
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Put the washed rice, water or chicken broth, and a dash of salt in a separate pot. Bring to a boil, then lower the heat to a simmer, cover the pan, and cook for 15 to 18 minutes, or until the rice is cooked through and the liquid has been absorbed.
4. Bringing It All Together:
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Reintroduce the cooked chicken thighs and the thickened onion gravy to the skillet. Sprinkle some gravy on top of the chicken.
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Over a bed of tender cooked rice, serve the chicken with the sauce.
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Add freshly chopped parsley as a garnish for a splash of color and freshness.
Smothered Chicken And Rice
"With this recipe for Smothered Chicken and Rice, experience gastronomic comfort. In this dish with a Southern flair, savory chicken, gravy with caramelized onions, and fluffy rice come together. a delicious combination that makes you want to go home.
Equipment
- Large skillet
- Wooden spoon or spatula
- Pot with lid for cooking rice
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
For the Smothered Onion Gravy:
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Salt, to taste
Fresh parsley, chopped, for garnish
Instructions
1. Prepping the Chicken:
- To begin, season both sides of the chicken thighs with salt, black pepper, paprika, and dried thyme.
- Olive oil should be heated to a medium-high temperature in a big skillet.
- The skin-side down should go in the skillet with the seasoned chicken thighs. Cook for about 5 to 6 minutes, or until the skin is crispy and golden. Then turn it over and cook the second side for an additional 4-5 minutes. Chicken should be taken out of the skillet and put aside.
2. Making the Smothered Onion Gravy:
- The thinly sliced onions should be added to the same skillet and cooked for 10-15 minutes over medium heat until tender and caramelized.
- Add the minced garlic and stir; simmer for a further one to two minutes, or until fragrant.
- The flour should be added to the onions and garlic and thoroughly mixed. To get rid of the taste of raw flour, cook for about 2 minutes.
- Pour the chicken broth in gradually, stirring constantly to prevent lumps. To a gentle simmer, add the mixture.
- Add Worcestershire sauce, black pepper, and salt as desired. Allow the gravy to simmer for 5-7 minutes, or until the desired consistency is reached.
3. Cooking the Rice:
- Rinse the rice in cold water until the water is clear while the gravy is boiling.
- Put the washed rice, water or chicken broth, and a dash of salt in a separate pot. Bring to a boil, then lower the heat to a simmer, cover the pan, and cook for 15 to 18 minutes, or until the rice is cooked through and the liquid has been absorbed.
4. Bringing It All Together:
- Reintroduce the cooked chicken thighs and the thickened onion gravy to the skillet. Sprinkle some gravy on top of the chicken.
- Over a bed of tender cooked rice, serve the chicken with the sauce.
- Add freshly chopped parsley as a garnish for a splash of color and freshness.
Video
Nutrition Fact –
Chicken and Gravy:
- Calories: 350 – 400 kcal
- Protein: 25 – 30 g
- Carbohydrates: 10 – 15 g
- Dietary Fiber: 1 – 2 g
- Sugars: 3 – 5 g
- Fat: 20 – 25 g
- Saturated Fat: 5 – 7 g
- Cholesterol: 100 – 120 mg
- Sodium: 600 – 700 mg
Rice:
- Calories: 200 – 250 kcal
- Carbohydrates: 40 – 45 g
- Dietary Fiber: 1 g
- Sugars: 0 g
- Fat: 0 – 1 g
- Sodium: 0 – 5 mg
Total Estimated Nutrition (Chicken, Gravy, and Rice):
- Calories: 550 – 650 kcal
- Protein: 25 – 30 g
- Carbohydrates: 50 – 60 g
- Dietary Fiber: 2 – 3 g
- Sugars: 3 – 5 g
- Fat: 20 – 26 g
- Saturated Fat: 5 – 7 g
- Cholesterol: 100 – 120 mg
- Sodium: 600 – 705 mg
Frequently Asked Questions:
1. Can I use boneless chicken for this recipe?
Yes, if you want, you may use boneless chicken thighs. Simply adjust the cooking time a little because boneless chicken cooks more quickly.2. Can I make this recipe ahead of time?
Absolutely! The chicken and gravy can be prepared in advance and kept in the fridge separately. Before serving, gently reheat them on the burner. For the greatest texture, cook the rice right away.3. What can I serve with Smothered Chicken and Rice?
Steamed veggies, sautéed spinach, or a straightforward green salad go great with this dish. Dinner buns or cornbread are also excellent side dishes.4. Can I freeze leftovers?
Yes, you can store any leftover chicken or gravy in the freezer for up to three months. Always keep them in airtight containers when storing them. Rice doesn’t freeze well since thawing alters the texture.5. How can I adjust the spice level?
You can increase the amount of black pepper in the seasoning or add a pinch of red pepper flakes to the gravy to make the dish hotter if you like.
6. Can I use brown rice instead of white rice?
Brown rice can be used instead, but keep in mind that it takes longer to cook. Before serving, prepare the brown rice per the directions on the package.
7. Is this recipe gluten-free?
Use a gluten-free all-purpose flour to quickly convert the chicken and gravy to a gluten-free diet. Make certain that any additional items you use, such Worcestershire sauce, are gluten-free.8. Can I use a different type of meat?
Although bone-in chicken breasts or pork chops can also be used in this recipe, chicken thighs work best. Time your cooking accordingly.
