Smothered Chicken and Rice
This easy smothered chicken and rice recipe makes a creamy, comforting one-pot meal with tender chicken thighs and perfectly cooked rice in a rich sauce.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- whisk
- fork
- plate
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 large yellow onion finely chopped
- 2 stalks celery finely chopped
- 1 green bell pepper cored, seeded, and finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1.5 cups long-grain white rice uncooked
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Season the boneless, skinless chicken thighs generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the seasoned chicken thighs to the hot oil and sear until they are beautifully golden brown on both sides, about 3 to 4 minutes per side. Remove the seared chicken from the pot and set it aside on a plate.
- Reduce the heat to medium. Add the finely chopped yellow onion, celery, and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté the vegetables, stirring occasionally, until they have softened and become translucent, which typically takes about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes, allowing the flour to cook with the vegetables. This step creates a light roux, which will serve as the base to thicken your sauce.
- Gradually whisk in the 4 cups of chicken broth, adding it slowly to prevent lumps. Continue to whisk until the mixture is smooth and all the browned bits are incorporated from the bottom of the pot. Stir in the 1/2 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly, about 5 minutes.
- Carefully return the seared chicken thighs to the pot, nestling them down into the simmering sauce. Make sure the chicken is mostly submerged to cook evenly.
- Add the 1 1/2 cups of uncooked long-grain white rice to the pot, stirring gently to ensure it is evenly distributed and fully submerged in the liquid.
- Bring the mixture back to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer undisturbed for 20 to 25 minutes, or until the rice is tender, has absorbed most of the liquid, and the chicken is fully cooked through (an internal temperature of 165°F or 74°C). If the liquid absorbs too quickly and the rice is still firm, add a small amount of additional chicken broth as needed.
- Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the rice to steam and fluff up perfectly. Gently fluff the rice with a fork. Garnish generously with fresh chopped parsley before serving hot.
Notes
If the liquid absorbs too quickly and the rice is still firm, add a small amount of additional chicken broth as needed.