Smothered Chicken and Rice

Ingredients

For the chicken:

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• Salt and pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tbsp olive oil

For the smothered gravy:

• 1 medium onion, sliced
• 1 bell pepper, sliced (optional)
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth (low sodium)
• ½ cup heavy cream or milk
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste

For the rice:

• 1 ½ cups long-grain white rice
• 3 cups water or chicken broth
• 1 tbsp butter or oil
• Pinch of salt

Instructions

1. Cook the rice:
   • In a medium saucepan, bring 3 cups water (or broth), 1 tbsp butter/oil, and a pinch of salt to a boil.
   • Stir in rice, reduce heat to low, cover, and simmer for 18–20 minutes until tender.
   • Fluff with a fork and set aside.
2. Season and sear the chicken:
   • Pat chicken dry. Season with salt, pepper, paprika, and garlic powder.
   • Heat olive oil in a large skillet over medium-high heat. Sear chicken, skin-side down, 5–7 minutes until golden brown.
   • Flip and cook another 3–4 minutes. Remove from skillet and set aside.
3. Make the gravy:
   • In the same skillet, add butter and sauté onions (and bell peppers if using) for 5–7 minutes until soft.
   • Stir in garlic and cook 30 seconds.
   • Sprinkle in flour, stirring constantly for 1 minute to create a roux.
   • Gradually whisk in chicken broth and heavy cream. Add thyme, salt, and pepper. Bring to a gentle simmer.
4. Smother the chicken:
   • Return chicken to the skillet, nestling it into the gravy.
   • Cover and simmer over low heat for 25–30 minutes, or until chicken is cooked through and tender.
5. Serve:
   • Spoon hot rice onto plates and top with the smothered chicken and generous spoonfuls of gravy.

Optional garnish: Chopped parsley or green onions for a fresh finish.

Let me know if you’d like a version with mushrooms, spicy seasoning, or made in a slow cooker!