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Savory Southern-Style Smothered Chicken and Rice

Savory Southern-Style Smothered Chicken and Rice

This comforting dish combines tender, seasoned chicken thighs smothered in a rich and flavorful gravy, served over fluffy rice. Perfect for family dinners or gatherings, this recipe brings a taste of Southern hospitality to your table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Southern
Servings 4 People
Calories 550 kcal

Equipment

  • 1 Large skillet or frying pan
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon or spatula
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Serving dish

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper, optional for extra heat
  • as needed garnish fresh parsley, optional

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and cayenne (if using). Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-6 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken and set aside.
  • In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened.
  • Stir in the mushrooms and cook for another 2-3 minutes. Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.
  • Gradually add the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and allow it to thicken for about 2-3 minutes.
  • Return the chicken thighs to the skillet, nestled into the gravy. Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes until the chicken is cooked through and tender.
  • While the chicken is cooking, prepare the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Stir, cover, and reduce to a low simmer. Cook for about 18-20 minutes or until the rice is fluffy and water is absorbed.
  • Once the chicken is done, serve it hot over the cooked rice. Spoon the savory gravy over the chicken and rice, and garnish with fresh parsley if desired.

Notes

For added flavor, you can marinate the chicken in the seasoning overnight.
Feel free to add your favorite vegetables to the dish, such as carrots or celery.
This dish pairs wonderfully with a side of collard greens or cornbread for a true Southern feast.