Description
Learn to make rich, silky smothered chicken over rice, a classic comfort dish that combines technique and flavor.
Ingredients
Scale
- 1.5–2 lb chicken thighs
- 2 cups long-grain white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp oil
- 2 tbsp butter
- 1 tbsp flour
- 2 cups chicken stock
- 1 cup milk
- Salt and pepper to taste
- Paprika, for seasoning
- Optional aromatics: thyme, bay leaf, parsley, chives
Instructions
- Pat chicken thighs dry; season with salt, pepper, and paprika.
- Measure and rinse rice; chop the onion and garlic.
- Heat oil in a skillet over medium-high; brown chicken skin-side down for 4–6 minutes, then flip and cook for another 3–4 minutes.
- Transfer chicken to a plate, reserving the pan fat.
- Add butter to the skillet; sweat onions until translucent. Stir in flour to make a roux.
- Gradually whisk in chicken stock and milk to form a creamy base.
- Simmer chicken in the sauce for 12–20 minutes until cooked through.
- In a separate pot, cook rice with the appropriate water ratio until tender.
- Serve chicken over rice, spooning sauce on top. Adjust salt and acidity as necessary.
Notes
For gluten-free options, substitute the roux with a slurry of cornstarch and water. For vegetarian adaptations, replace chicken with mushrooms or tempeh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg