Description
How to make creamy smothered chicken and rice with tender chicken, rich gravy, and fluffy rice that creates the perfect comfort meal.
Ingredients
Scale
Chicken and Seasonings
- 6 bone-in chicken thighs, skin removed
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Gravy Base
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1/2 cup heavy cream
Rice and Finishing
- 1 1/2 cups long-grain white rice
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
Instructions
- Season Chicken: Pat chicken thighs dry and season generously with salt, pepper, garlic powder, and paprika. Let sit 10 minutes for flavors to penetrate the meat.
- Brown Chicken: Heat oil in large Dutch oven over medium-high heat. Brown chicken thighs 4-5 minutes per side until golden. Remove and set aside.
- Make Roux: In same pot, whisk flour into remaining oil and cook 2-3 minutes until golden brown. Don’t let it burn or you’ll start over.
- Build Gravy: Add onions and garlic, cook until softened. Slowly whisk in chicken broth, scraping up browned bits. Stir in thyme and cayenne.
- Simmer Everything: Return chicken to pot, bring to boil, then reduce heat and simmer covered 20 minutes until chicken is tender and cooked through.
- Add Rice: Stir in rice and cream, cover and cook 15-18 minutes until rice is tender. Check occasionally and add water if needed.
- Finish Dish: Remove from heat, let stand 5 minutes, then garnish with fresh parsley. Taste and adjust seasoning before serving this comfort masterpiece.
Notes
- Don’t skip browning the chicken as it creates the flavorful base for the entire dish.
- Store leftovers in airtight container in refrigerator for up to 3 days maximum.
- Boneless thighs can substitute but reduce cooking time by 5-8 minutes to prevent toughness.
- Add extra broth when reheating if mixture becomes too thick after refrigeration.
- Let dish rest 5 minutes after cooking for rice to absorb remaining liquid perfectly.
- Fresh thyme can replace dried – use 1 tablespoon instead of 1 teaspoon.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g