Smothered Chicken and Rice

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or drumsticks)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 tbsp olive oil or butter

For the Gravy:

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• ½ cup heavy cream (or whole milk)
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste

For the Rice:

• 1½ cups long-grain white rice
• 3 cups chicken broth or water
• 2 tbsp butter
• Salt to taste
• Optional: chopped parsley or green onions for garnish

Instructions

1. Season Chicken:
   • Pat chicken dry. In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika.
   • Rub the spice blend evenly over the chicken pieces.
2. Brown the Chicken:
   • In a large skillet or Dutch oven, heat olive oil over medium-high heat.
   • Add chicken skin-side down and sear until golden brown, about 5–6 minutes per side. Remove and set aside.
3. Make the Gravy:
   • In the same pan, add chopped onions and cook for 3–4 minutes until translucent.
   • Stir in garlic and cook for 30 seconds.
   • Sprinkle flour over the onions, stir, and cook for 1–2 minutes to remove the raw flour taste.
   • Gradually whisk in the chicken broth to avoid lumps, then add the heavy cream and thyme.
   • Simmer until thickened (about 5 minutes). Season with salt and pepper to taste.
4. Cook the Rice:
   • In a separate pot, bring 3 cups of chicken broth to a boil.
   • Add butter, salt, and rice. Reduce heat to low, cover, and simmer for 15–18 minutes or until rice is fluffy and liquid is absorbed.
   • Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
5. Smother and Simmer:
   • Return chicken to the gravy pan, skin-side up. Spoon some gravy over the top.
   • Cover and simmer on low heat for 20–25 minutes until chicken is fully cooked and tender (internal temp 165°F/74°C).
6. Serve:
   • Plate the rice and place the smothered chicken on top.
   • Spoon extra gravy over everything.
   • Garnish with chopped parsley or green onions if desired.

Enjoy your comforting, soul-satisfying Smothered Chicken and Rice! Let me know if you want a version for the slow cooker or oven.