Smothered Chicken and Rice
Smothered Chicken and Rice is a comforting, Southern-inspired dish featuring tender, bone-in chicken slow-cooked in a rich, flavorful gravy and served over fluffy white rice. Perfect for a hearty family dinner, this dish brings warmth and depth of flavor to any table.
Ingredients
For the Chicken and Gravy:
- 4 bone-in skin-on chicken thighs
- 4 bone-in skin-on chicken drumsticks
- 2 tablespoons vegetable oil or butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced (optional)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth low sodium preferred
- 1 cup whole milk or heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
Salt to taste
- For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups chicken broth or water
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
Step 1: Sear the Chicken
- Pat the chicken dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat oil in a large skillet over medium-high heat.
- Sear the chicken skin-side down for 5–7 minutes until golden brown, then flip and cook for another 3–4 minutes. Remove and set aside.
Step 2: Cook the Vegetables
- In the same skillet, reduce heat to medium and add onions, celery, and bell pepper.
- Sauté for 5 minutes until softened, then stir in garlic and cook for 30 seconds.
Step 3: Make the Gravy
- Sprinkle the flour over the vegetables and stir to coat.
- Cook for 1–2 minutes, then slowly whisk in chicken broth, followed by milk or cream.
- Stir until the gravy thickens, then add dried thyme and oregano.
Step 4: Simmer the Chicken
- Return the chicken to the skillet, nestling it into the gravy.
- Cover and simmer on low heat for 35–40 minutes until the chicken is tender.
Step 5: Cook the Rice
- While the chicken simmers, rinse the rice under cold water.
- In a separate pot, bring chicken broth or water to a boil.
- Add butter and salt, then stir in the rice. Reduce heat, cover, and cook for 15 minutes.
- Let sit for 5 minutes before fluffing with a fork.
Step 6: Assemble & Serve
- Plate the rice and ladle the smothered chicken with gravy on top.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portions for up to 3 months; reheat with a splash of broth.
- Variations: Add mushrooms, Cajun seasoning, or make it spicier with cayenne pepper.
- Creamier Option: Add a pat of butter or extra heavy cream at the end.