Description
A delightful and comforting Smothered Chicken and Rice dish that combines tender chicken thighs, aromatic spices, and creamy rice for a satisfying meal.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Rice Mixture:
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F.
- Sear the Chicken: Season the chicken thighs and sear them in a skillet until golden brown. Set aside.
- Prepare the Rice Mixture: Sauté onion, bell pepper, and garlic. Make a roux with butter and flour, then add chicken broth, milk, rice, thyme, and bay leaf.
- Bake: Nestle the seared chicken thighs on top of the rice mixture, cover, and bake for 35–40 minutes.
- Rest and Serve: Remove the bay leaf, let it rest, and garnish with parsley before serving.
Notes
- For a creamier texture, use heavy cream in place of some of the milk.
- Experiment with additional vegetables like mushrooms or celery for added flavor.
- If using boneless thighs, adjust baking time accordingly.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
