Smothered Chicken and Rice (Print-Friendly Version)

Chicken thighs in savory onion gravy over fluffy rice. Simple comfort for weeknight dinners or gatherings.

# What You’ll Need to Make This:

→ Chicken Preparation

01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 0.5 teaspoon garlic powder

→ Gravy and Cooking Base

06 - 2 tablespoons vegetable oil
07 - 1 large onion, thinly sliced
08 - 3 garlic cloves, minced
09 - 2 tablespoons all-purpose flour
10 - 480 millilitres chicken broth
11 - 60 millilitres heavy cream (optional)

→ Serving

12 - 2 cups cooked white or brown rice
13 - Fresh parsley, finely chopped, for garnish (optional)

# How to Prepare:

01 - Pat chicken thighs dry and evenly season both sides with salt, black pepper, paprika, and garlic powder.
02 - Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown and crisp, approximately 5–6 minutes. Flip and cook for an additional 2–3 minutes. Transfer to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add sliced onions and cook, stirring often, until deeply caramelized, about 10–12 minutes.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Sprinkle all-purpose flour over the onions. Stir well and cook for 1–2 minutes to remove the raw flour taste.
06 - Gradually pour in chicken broth while whisking, scraping any browned bits from the skillet. Stir until smooth. Add heavy cream if using and mix to incorporate.
07 - Return seared chicken thighs to the skillet, skin-side up. Bring the gravy to a gentle simmer, cover, and cook for 25–30 minutes or until chicken is cooked through and tender.
08 - Prepare white or brown rice according to package instructions while the chicken simmers.
09 - Arrange cooked rice on serving plates. Top with chicken and spoon over onion gravy. Garnish with chopped fresh parsley if desired.

# Extra Tips:

01 - For a dairy-free preparation, omit the cream or substitute a plant-based cream alternative.
02 - Boneless chicken thighs may be used with a reduced simmering time of 5–7 minutes.
03 - Consider storing chicken and rice separately to maintain optimal texture.
04 - Add mushrooms or bell peppers for extra depth and variety.
05 - Use gluten-free flour and broth for a gluten-free meal.

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