Smothered Chicken and Rice
A comforting dish that balances ease with rich flavors, perfect for weeknights or cozy weekends.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Tender and juicy.
- 1 tablespoon olive oil For cooking.
- 1 medium onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon paprika Provides warmth and color.
- 1 teaspoon onion powder Boosts onion flavor.
- 1 teaspoon garlic powder Adds savory notes.
- 1 teaspoon dried thyme Offers earthy herbal flavor.
- 1 teaspoon salt Enhances overall taste.
- ½ teaspoon black pepper Adds mild heat.
- 4 cups chicken broth Provides moisture and richness.
- 1 cup long-grain white rice For texture and substance.
- 1 cup heavy cream Adds creaminess.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle in the paprika, onion powder, garlic powder, dried thyme, salt, and black pepper, stirring to combine and allowing the spices to bloom for about 30 seconds.
- Add the chicken thighs to the skillet, searing for about 4-5 minutes on each side until golden-brown.
Cooking
- Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle simmer.
- Stir in the long-grain white rice, reduce heat to low, cover the skillet, and cook for about 18-20 minutes.
- After cooking, remove from heat and slowly stir in the heavy cream.
Serving
- Serve warm, garnished with chopped fresh parsley.
Notes
For best results, sear the chicken thoroughly, use low-sodium broth, and allow the dish to rest before serving.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g
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