Smothered Chicken and Rice

• portions: 40 minServing
• temps actif: 10mins
• temps total: 40mins

Ingrédients

1 1/2 lb chicken thighs or breasts, boneless, patted dry

1 1/2 cups long grain white rice, rinsed

2 tbsp butter

1 tbsp olive oil

1 small yellow onion, thinly sliced

2 cloves garlic, minced

3 cups chicken broth

1/2 cup milk or cream

2 tbsp flour

1 tsp salt, plus more to taste

1/2 tsp black pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme or Italian seasoning

Parsley or green onions for garnish (optional)

Instructions

Season chicken on both sides with salt, pepper, paprika, garlic powder, onion powder, and thyme.

Set a large deep skillet with a lid over medium high heat. Add olive oil and 1 tbsp butter. Sear chicken 3 to 4 minutes per side until golden. Remove to a plate.

In the same skillet, add remaining 1 tbsp butter and the sliced onion. Cook 5 to 7 minutes over medium heat until soft and lightly browned. Add garlic and cook 30 seconds.

Sprinkle flour over the onions and stir 1 to 2 minutes to make a paste. Slowly pour in chicken broth while stirring, breaking up any lumps. Add milk or cream and stir until smooth.

Taste the gravy and add a pinch more salt or pepper if needed. Stir in the rinsed rice so it is evenly spread in the gravy.

Nestle the seared chicken and any juices on top of the rice. Bring to a gentle simmer, then cover, reduce heat to low, and cook 18 to 20 minutes until the rice is tender and most liquid is absorbed.

Turn off heat and let sit covered 5 to 10 minutes. The sauce will thicken and the rice will finish steaming.

Fluff the rice gently around the chicken, spoon some gravy over the top, garnish with parsley or green onions if you like, and serve straight from the skillet.

Time: Prep 10 min · Cook 30 min · Total 40 min

Serving Info: Serves 4 · About 650 to 750 calories per serving