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Smothered Chicken and Rice

Smothered Chicken and Rice

Smothered Chicken and Rice is a comforting dish that features tender chicken pieces cooked in a rich, creamy sauce served over fluffy rice. This hearty meal is perfect for family dinners or when you're craving something filling and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southern
Servings 4 People
Calories 600 kcal

Equipment

  • 1 Large skillet or frying pan with a lid
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Rice cooker or pot for cooking rice
  • 1 Serving dishes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs About 2 pounds.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 piece bell pepper, chopped Any color.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 cups water
  • to taste fresh parsley For garnish, optional.

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken to the skillet, skin-side down, and brown for about 5 minutes on each side. Remove the chicken from the pan and set aside.
  • In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
  • Stir in the cream of mushroom soup and chicken broth. Mix well until the sauce is smooth.
  • Return the chicken to the skillet, making sure it is coated in the sauce. Cover the skillet with a lid and simmer for about 20 minutes, or until the chicken is cooked through and registers 165°F (75°C) internally.
  • While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a separate pot or rice cooker, combine the rinsed rice and 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the rice is tender and water is absorbed.
  • Once the chicken is fully cooked, serve it over a bed of rice. Spoon additional sauce over the chicken and rice. Garnish with fresh parsley if desired.

Notes

Feel free to add vegetables like peas or carrots to the sauce for extra nutrition.
You can substitute chicken thighs with chicken breasts or drumsticks if you prefer a different cut.
Leftover smothered chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.