Smothered Chicken And Rice Recipe

As I stood in the kitchen, I could already envision this savory masterpiece coming together—juicy chicken thighs nestled in a bed of aromatic rice and veggies, all coming together for a soul-soothing meal that feels like a cozy hug in a bowl.

Smothered Chicken and Rice
is a favorite of mine when I seek comfort food. I relish how the seasoned chicken thighs flavored with paprika and thyme simmer away alongside onions, bell peppers, and garlic.

The tasty broth melds with the rice, and I know I am about to dig into a dish that is not only nutritious but satisfying in an almost deceptive way—it feels so much like a dish for chilly weather, one that can’t possibly be good in the hot season, and yet its excellent uses of summer vegetables like bell peppers make it a panoply of warm-weather flavors.

Ingredients

• Chicken Thighs: Rich in protein and healthy fats, providing deep flavor.
• Olive Oil: Contains healthy monounsaturated fats and antioxidant properties.
• Garlic: Adds pungent aroma and flavor; contains allicin for health benefits.
• Onion: Provides sweet and savory notes; rich in vitamins and antioxidants.
• Celery: Low-calorie vegetable adding crunch and fiber.
• Bell Pepper: Adds sweet flavor and vitamin C boost.
• Chicken Broth: Provides umami flavor; hydrating and nutritious base.
• Long-Grain White Rice: Excellent carbohydrate source; adds texture and body.
• Bay Leaf: Infuses dish with aromatic and herbal notes.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced bell pepper (any color)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon all-purpose flour
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 bay leaf
• 2 tablespoons chopped fresh parsley (for garnish)

How to Make this

1. Sprinkle both sides of the chicken thighs with salt and black pepper to season.

2. In a big skillet or Dutch oven, pour olive oil and heat it over medium-high heat. Put the chicken thighs in the pan, skin side down, and cook them until they are browned, about 5-7 minutes per side. Take the chicken out of the pan and set aside.

3. Lower the heat to medium and place the butter in the skillet. After it has melted, put in the diced onion, celery, and bell pepper. Sauté until the softened vegetables are almost a purée, around 5 to 7 minutes.

4. Add the minced garlic, dried thyme, paprika, and optional cayenne pepper. Cook for another 1-2 minutes until the spices are fragrant.

5. Sift the flour over the mixed vegetables and stir well to coat evenly. Cook for 1 minute, stirring constantly.

6. Spoon the chicken broth into the mixing bowl in a slow stream while whisking it together with the other ingredients. Wait until the broth is fully incorporated before proceeding.

7. Add the rice and bay leaf. Once the rice is combined, add the chicken thighs back into the pot, browning them in the rice. The skin of the chicken should be facing up, because after this step, we are going to cover the chicken with the rice.

8. Put the lid on the skillet, turn the heat down to low, and let it all bubble together gently for about 25-30 minutes, until the chicken is done all the way through and the rice is tender.

9. Remove the bay leaf with care and throw it away. Taste to determine if any adjustments need to be made to the seasonings before serving.

10. Before serving, top with freshly chopped parsley. Enjoy your chicken and rice!

Equipment Needed

1. Skillet or Dutch oven
2. Kitchen tongs
3. Measuring spoons
4. Measuring cups
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Whisk
9. Mixing bowl

FAQ

• Can I use boneless chicken instead?Indeed, you can use boneless thighs or breasts, but they may cook more quickly, so you’ll need to adjust the cooking time accordingly.
• Is there a substitute for long-grain white rice?Basmati or jasmine rice, or even brown rice, can be used, although the cooking times and liquid ratios may differ.
• What if I don’t have cayenne pepper?You can leave this ingredient out or replace it with chili powder for a milder version.
• Can I make this recipe in advance?Certainly, the dish can be prepared and reheated later, but the rice might take in more moisture and turn mushy.
• How can I store leftovers?Keep in an airtight container in the cold box for a maximum of 3 days.
• Can I add other vegetables?Certainly! This recipe would be enhanced by the addition of mushrooms or carrots.
• What if I don’t have fresh parsley?You can use dried parsley as a garnish, or you can substitute with it chopped fresh cilantro.

Smothered Chicken And Rice Recipe Substitutions and Variations

Thighs of chicken: For a leaner substitution, use bone-in, skin-on chicken breasts.
Olive oil: Replace with vegetable or canola oil, if preferred.
Butter with salt: Substitute with unsalted butter and just a little more salt to taste.
Minced onion: Shallots or leeks can be used for a milder taste.
Bell pepper: Swap out for poblano pepper for a not-so-different taste.

Pro Tips

1. Sear the Chicken Properly: To achieve crispy skin and deep flavor, make sure the oil is hot before placing the chicken thighs skin-side down. Resist moving the chicken around too soon; give it time to develop a nice golden crust.