Smothered Chicken and Rice
This dish features tender chicken thighs cooked with rice in a flavorful broth.
Equipment
- Skillet
- Lid
Ingredients
For the Chicken
- 4–6 pieces chicken thighs bone-in or boneless
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- to taste Salt and black pepper
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup long-grain white rice
- ½ cup heavy cream optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken thighs and brown on both sides.
- Add diced onion and minced garlic to the skillet. Sauté until onion is translucent.
- Stir in paprika, thyme, salt, and pepper. Add flour and mix well.
- Pour in chicken broth and bring to a simmer. Add rice and stir.
- Cover and cook on low heat until rice is tender and chicken is cooked through, about 30 minutes.
- If using, stir in heavy cream before serving. Garnish with fresh parsley.
Notes
This dish can be served with a side salad for a complete meal.