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- 4 chicken thighs, bone-in and skin-on - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup long-grain rice - 2 cups chicken broth - 1 cup heavy cream These main ingredients form the heart of your dish. Chicken thighs bring rich flavor and moisture. The onion, garlic, and bell pepper add a nice base. Long-grain rice absorbs the delicious sauce well. Chicken broth and heavy cream create a creamy, savory sauce. - 1 teaspoon paprika - ½ teaspoon cayenne pepper (adjust for spice preference) - 1 teaspoon dried thyme - Salt and pepper to taste - 2 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) Seasoning is key for great taste. Paprika gives warmth and color. Cayenne adds heat, so adjust it to your liking. Thyme brings a fresh, earthy note. Green onions and parsley add brightness and color when you serve. You can swap some ingredients based on what you have: - Use chicken breasts instead of thighs for leaner meat. - Swap heavy cream for coconut milk for a dairy-free option. - Try brown rice for a nutty flavor and extra fiber. - Use vegetable broth for a vegetarian version. These alternatives help you customize the dish to your taste and dietary needs. Enjoy experimenting! {{ingredient_image_1}} To start, heat one tablespoon of olive oil in a large skillet. You want medium heat here. While the oil warms, season the chicken thighs with salt, pepper, paprika, and cayenne pepper. Once the oil is hot, place the chicken skin-side down. Cook for about 5 to 7 minutes. You want the skin to turn golden brown. Then, flip the chicken and cook for another 5 minutes. After that, remove the chicken from the skillet and set it aside. In the same skillet, add diced onion, bell pepper, and minced garlic. Sauté these for about 3 to 4 minutes. You want the vegetables to soften and become fragrant. This step adds great flavor to your dish. The mix of onion, pepper, and garlic makes the base taste amazing. Next, stir in one cup of long-grain rice. Cook this mixture for another 1 to 2 minutes. This helps toast the rice and enhance its flavor. Then, pour in 2 cups of chicken broth and 1 cup of heavy cream. Add one teaspoon of dried thyme as well. Bring this mixture to a gentle simmer. It should start to bubble lightly. Now, place the seared chicken thighs back into the skillet. Make sure they sit skin-side up. The chicken should be mostly submerged in the liquid. Bring everything to a slight boil, then reduce the heat to a simmer. Cover the skillet and cook for 30 to 35 minutes. Check that the rice is fully cooked and the chicken reaches an internal temperature of 165°F. This ensures everything is safe to eat and super tasty. To get the best flavor, sear your chicken well. Use a large skillet, and heat olive oil over medium heat. Season the chicken thighs with salt, pepper, paprika, and cayenne pepper. When the oil is hot, add the chicken, skin-side down. Cook for 5 to 7 minutes until the skin turns golden brown. Flip the chicken and cook for another 5 minutes. This step locks in flavor and keeps the meat juicy. If you like heat, add more cayenne pepper. Start with a half teaspoon, then taste the dish as it cooks. You can also use fresh chili or hot sauce for a kick. If you want less spice, cut back on the cayenne. Adjust to your taste for a meal that’s just right for you. For creamy rice, use heavy cream in your recipe. When you add the cream to the chicken broth, stir well. This helps the rice absorb all the flavors. If you want it extra creamy, add a touch more cream near the end. Keep the heat low and cover the skillet to trap the steam. This will make your rice soft and rich. Pro Tips Tip for Perfectly Searing Chicken: Make sure your skillet is hot before adding the chicken. This will help achieve a crispy skin and prevent sticking. Tip for Flavorful Rice: Toast the rice in the skillet for a minute or two before adding liquids. This enhances the flavor and adds a nutty aroma. Tip for Creaminess: For an even creamier texture, consider adding a bit of cream cheese or sour cream to the rice mixture before serving. Tip for Garnishing: Adding fresh herbs like parsley or cilantro at the end brightens the dish and adds a pop of color. Don't skip this step! {{image_2}} You can use many chicken cuts for this dish. Chicken thighs add flavor and moisture. Breasts are leaner but might dry out. Drumsticks or wings also work well. Just adjust cooking time for smaller pieces. For a quicker meal, try boneless cuts. You can make this dish plant-based. Replace chicken with hearty veggies like mushrooms or eggplant. Use vegetable broth instead of chicken broth. Swap heavy cream with coconut milk or a vegan cream. This keeps the dish rich and creamy, perfect for all diets. Add more flavor with spices or herbs. Try adding bay leaves or rosemary. You can also mix in beans for protein. For a kick, add jalapeños or hot sauce. Want a smoky taste? Use smoked paprika. Add your favorite veggies, like peas or carrots, for color and nutrition. Each change makes this meal unique! To store your leftover smothered chicken and rice, let it cool first. Place it in an airtight container. Make sure to cover it well to keep it fresh. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When you're ready to eat the leftovers, you can reheat them easily. The best way is to use the stove. Place the chicken and rice in a skillet over low heat. Add a splash of chicken broth or cream to keep it moist. Stir often until it’s heated through. If you prefer the microwave, place it in a bowl, cover it loosely, and heat in short bursts. Stir between each burst. To freeze smothered chicken and rice, portion it into freezer-safe containers. Make sure to leave some space at the top for the rice to expand. Label each container with the date. You can freeze it for up to three months. When you want to eat it, defrost it in the fridge overnight. Then, reheat it as mentioned above. Enjoy your delicious meal later! Yes, you can use brown rice. Brown rice takes longer to cook. Adjust the cooking time to 45-50 minutes. Use 2 1/2 cups of chicken broth for added moisture. The dish will have a nutty flavor and chewy texture. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. You can serve this dish with a green salad for freshness. Roasted vegetables also pair well. For a crunchy side, consider cornbread or biscuits. Each adds a nice texture to the meal. Yes, you can make Smothered Chicken and Rice in a slow cooker. Sear the chicken first for flavor. Then, add the sautéed vegetables, rice, and liquids to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Enjoy the ease of slow cooking! Smothered chicken with rice is a simple and tasty dish. We covered key ingredients, cooking steps, and important tips. You learned how to store leftovers and explore variations like vegetarian options. As you try this recipe, remember to adjust it to your taste. Cooking should be fun, and each meal can be unique. Enjoy the process, and let this dish be a family favorite. Happy cooking!

Smothered Chicken and Rice

A comforting dish of chicken thighs cooked in a creamy rice mixture, perfect for a family meal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 piece bell pepper, diced
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 pieces green onions, sliced
  • Fresh parsley, chopped

Instructions
 

  • Sear the Chicken: In a large skillet or dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, paprika, and cayenne pepper. Once the oil is hot, add the chicken, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip and cook for an additional 5 minutes. Remove the chicken and set aside.
  • Sauté Vegetables: In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
  • Add Rice and Liquid: Stir in the rice and cook for another 1-2 minutes to lightly toast it. Then add the chicken broth, heavy cream, and dried thyme. Bring the mixture to a gentle simmer.
  • Return Chicken to Skillet: Place the seared chicken thighs back into the skillet, skin-side up. Make sure they are mostly submerged in the liquid. Bring to a slight boil, then lower the heat to a simmer. Cover the skillet and cook for 30-35 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (75°C).
  • Finish and Serve: Once cooked, check if additional seasoning is needed. Remove the skillet from heat and let it sit for a few minutes before serving. Garnish with sliced green onions and freshly chopped parsley.

Notes

Serve with lemon wedges for a fresh touch.
Keyword chicken, comfort food, creamy, rice