Smothered Chicken and Rice
Smothered Chicken and Rice is a comforting, flavorful dish featuring tender chicken, creamy gravy, and fluffy rice, perfect for weeknight dinners or family gatherings.
Equipment
- Baking dish
- Skillet
- Measuring cups and spoons
- Spatula or tongs
- Aluminum foil
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup uncooked long-grain white rice
- 1 chopped yellow onion
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 350°F (175°C).
- Season chicken thighs with salt, pepper, and paprika. Sear in a skillet with olive oil and butter for 2-3 minutes per side, then remove.
- Sauté chopped onion in the same skillet for 3-4 minutes until soft.
- In a baking dish, spread uncooked rice, add sautéed onions, and place seared chicken thighs on top.
- Pour chicken broth (and heavy cream, if using) over the chicken, ensuring rice is submerged in liquid. Cover with aluminum foil.
- Bake for 45-50 minutes, until chicken is cooked through and rice is tender.
Notes
Nutrition Facts:
- Calories: 300-360 per serving
- Total Fat: 4-18g (5%-18% DV)
- Saturated Fat: 1g (4% DV)
- Cholesterol: 14mg (5% DV)
- Sodium: Varies
- Carbohydrates: 46%-59% of total macronutrients
- Protein: 16%-32% of daily value