Smothered Chicken Thighs with Gravy over Rice

Smothered Chicken Thighs with Gravy over Rice

Ingredients:

For the Chicken:

• 6 bone-in, skin-on chicken thighs

• Salt and black pepper (to taste)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tbsp olive oil

• 1 tbsp butter

For the Gravy:

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 ½ cups chicken broth

• ½ cup heavy cream or milk

• ½ tsp thyme (optional)

• Salt and pepper to taste

• 1 small tomato, diced (optional, based on image)

For the Rice:

• 1 ½ cups long grain white rice

• 3 cups water or chicken broth

• 1 tbsp butter or oil

• Salt to taste

Garnish:

• Chopped fresh parsley

Instructions:

Step 1: Prepare the Chicken

1. Pat chicken thighs dry. Season with salt, pepper, garlic powder, onion powder, and paprika.

2. In a large skillet over medium-high heat, heat the olive oil and butter.

3. Sear the chicken thighs, skin-side down, for about 5-7 minutes until golden brown. Flip and cook another 5 minutes.

4. Remove chicken and set aside (it will finish cooking in the gravy).

Step 2: Make the Gravy

1. In the same skillet, reduce heat to medium. Add chopped onions and sauté until translucent.

2. Add garlic and cook for 1 more minute.

3. Sprinkle in the flour and whisk for 1-2 minutes to form a roux.

4. Gradually add chicken broth while whisking until smooth.

5. Stir in cream (or milk), thyme, and diced tomatoes if using. Simmer for 2-3 minutes.

Step 3: Smother the Chicken

1. Return chicken to the skillet, skin-side up. Spoon gravy over the top.

2. Reduce heat to low, cover, and simmer for 25–30 minutes until chicken is cooked through and tender.

3. Remove lid for the last 5 minutes to thicken the gravy.

Step 4: Cook the Rice

1. While the chicken cooks, rinse rice until water runs clear.

2. In a saucepan, bring water or broth to a boil. Add butter and salt.

3. Stir in rice, cover, and reduce heat to low. Cook for 18 minutes or until liquid is absorbed.

4. Remove from heat and let sit 5 minutes before fluffing with a fork.

Step 5: Serve

1. Plate a bed of rice.

2. Spoon chicken thighs and gravy over the rice.

3. Garnish with chopped fresh parsley.