INGREDENT
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 tbsp olive oil or butter
- 1 medium onion, sliced
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp paprika
- 1 tsp dried thyme (or Italian seasoning)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for spice)
- 2 tbsp all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken — Pat chicken dry and season with salt, pepper, and paprika on both sides.
- Sear the chicken — In a large skillet or Dutch oven over medium-high heat, add olive oil. Sear chicken skin-side down for 5–6 minutes until golden brown. Flip and cook another 3–4 minutes. Remove chicken and set aside.
- Make the gravy — In the same pan, add butter (if needed), onions, and bell pepper. Sauté 3–4 minutes until softened. Stir in garlic and cook 30 seconds. Sprinkle in flour and stir well to form a roux.
- Add liquids — Slowly whisk in chicken broth and cream, stirring until smooth. Season with thyme, cayenne (if using), and adjust salt/pepper to taste.
- Add rice — Stir in uncooked rice, then place seared chicken on top, skin-side up.
- Simmer & cook — Cover with a lid, reduce heat to low, and cook for 20–25 minutes, until rice is tender and chicken is cooked through (internal temp 165°F / 74°C).
- Garnish & serve — Sprinkle with fresh parsley and serve hot.
If you want, I can also make a creamy baked oven version of this recipe so it’s more hands-off. Would you like me to write that?