Smothered Chicken and Rice Recipe

Instructions

Step 1: Sear the Chicken

1. Season the chicken thighs with salt, pepper, paprika, and garlic powder.
2. Heat the olive oil and butter in a large skillet or deep pan over medium heat.
3. Add the chicken to the skillet, skin-side down, and cook for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set it aside.

Step 2: Sauté the Aromatics

1. In the same skillet, add the diced onion and cook until softened, about 3 minutes.
2. Stir in the minced garlic and cook for another minute, or until fragrant.

Step 3: Add the Rice and Liquid

1. Add the rinsed rice to the skillet, stirring to coat it in the oil and onion mixture.
2. Pour in the chicken broth and stir in the thyme and onion powder.
3. Bring the mixture to a simmer, then nestle the chicken thighs back into the skillet, skin-side up.

Step 4: Simmer and Cook

1. Cover the skillet with a lid and reduce the heat to low.
2. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (reaching an internal temperature of 165°F/74°C).

Step 5: Make It Creamy

1. Once the rice is cooked, stir in the heavy cream to create a luscious, creamy texture.
2. Let the dish simmer uncovered for another 5 minutes to thicken the sauce slightly.

Step 6: Garnish and Serve

1. Remove the skillet from the heat and sprinkle with chopped parsley for a pop of freshness.
2. Serve hot, straight from the skillet, with an extra ladle of the creamy sauce over each serving.

Tips for Success

• Use bone-in chicken: It adds more flavor to the dish, but boneless chicken can be used for quicker cooking.
• Rinse the rice: This helps remove excess starch and prevents the dish from becoming overly sticky.
• Add vegetables: Incorporate peas, carrots, or mushrooms to boost the nutritional value.
• Meal prep: Smothered Chicken and Rice stores well in the fridge for up to 3 days and reheats beautifully.