Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup (or mushroom)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 2 tablespoons butter or oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Season the chicken: Pat the chicken dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper.
- Brown the chicken: In a large skillet or Dutch oven over medium-high heat, melt butter or oil. Add the chicken, skin side down, and sear for 4–5 minutes per side until golden brown. Remove and set aside.
- Sauté vegetables: In the same pan, add diced onion and bell pepper. Cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Combine rice and liquid: Stir in the uncooked rice. Pour in the chicken broth and cream of chicken soup. Mix well to combine.
- Add chicken back: Nestle the browned chicken pieces on top of the rice mixture. Cover with a lid.
- Cook: Reduce heat to low and simmer for about 30–35 minutes, or until the rice is tender and the chicken is cooked through (internal temp 165°F/74°C). Add a splash more broth if needed.
- Finish & serve: Garnish with fresh parsley if desired. Serve hot and enjoy your comforting smothered chicken and rice!
If you’d like, I can help you adjust it for a slow cooker or oven too. Want that version? 🌟