Description
A comforting and flavorful Southern-style smothered chicken and rice dish featuring tender chicken thighs simmered in a savory gravy with mushrooms, bell peppers, and aromatic spices, served over fluffy long-grain white rice.
Ingredients
Scale
Chicken and Gravy
- 4 pieces chicken thighs, bone-in, skin-on
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 piece red bell pepper, diced
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional (for extra heat)
Rice
- 1 cup long-grain white rice
- 2 cups water
- Pinch of salt
Garnish
- Fresh parsley, as needed (optional)
Instructions
- Season and Sear Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, smoked paprika, and cayenne pepper if using. Once the oil is hot, place the chicken thighs skin-side down and sear for 5-6 minutes until golden brown. Flip and cook an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Add Mushrooms and Flour: Stir in the sliced mushrooms and cook for another 2-3 minutes until they release moisture. Sprinkle the flour evenly over the vegetables and stir well to combine. Cook the mixture for 1 minute to eliminate the raw flour taste.
- Make Gravy: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until the gravy thickens slightly.
- Simmer Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet, reduce heat to low, and simmer gently for 25-30 minutes until the chicken is fully cooked and tender.
- Cook Rice: While the chicken simmers, bring 2 cups of water to a boil in a medium saucepan. Add the rice and a pinch of salt. Stir once, cover, and reduce heat to low. Allow the rice to simmer for 18-20 minutes or until fluffy and water is fully absorbed.
- Serve: Once the chicken is cooked, serve it hot over a bed of the cooked rice. Spoon the rich, savory gravy over the chicken and rice. Garnish with fresh parsley if desired.
Notes
- Bone-in, skin-on chicken thighs help keep the meat juicy during cooking.
- Cayenne pepper is optional and can be adjusted based on your preferred spice level.
- Using chicken broth instead of water in the gravy adds depth of flavor.
- Make sure to brown the chicken well for extra flavor.
- Fresh parsley adds a nice pop of color and freshness but can be omitted if unavailable.
- Leftover smothered chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: smothered chicken, southern chicken recipe, chicken thighs, chicken and rice, savory chicken gravy, comfort food, southern cuisine
