Smothered Chicken and Rice (Printable Version)
# What You'll Need:
→ Poultry
01 -
900 g chicken thighs or drumsticks, skin-on and bone-in
→ Grains
02 -
300 g long-grain or jasmine rice
→ Aromatics
03 -
1 large onion, finely chopped
04 -
3 cloves garlic, minced
05 -
2 celery stalks, diced
→ Liquid & Fats
06 -
700 ml chicken broth
07 -
30 g unsalted butter
08 -
15 ml vegetable oil
→ Thickener
09 -
30 g plain flour
→ Seasonings
10 -
1 teaspoon paprika
11 -
1 teaspoon dried thyme
12 -
2 dried bay leaves
13 -
1 teaspoon freshly ground black pepper
14 -
1 teaspoon salt, or to taste
→ Optional Garnish
15 -
Fresh parsley, chopped
16 -
Melted butter, for drizzling
# Step-by-Step Directions:
01 -
Pat chicken dry and season thoroughly with salt, pepper, and paprika. Heat vegetable oil over medium heat in a large skillet. Sear chicken pieces until golden brown on all sides, about 6–8 minutes. Remove chicken and set aside.
02 -
In the same skillet, reduce heat to medium and melt butter. Add flour, stirring constantly, and cook for 3–4 minutes until the mixture turns golden brown and develops a nutty aroma.
03 -
Add chopped onion, garlic, and celery to the roux. Sauté until softened, about 4 minutes. Gradually whisk in chicken broth to avoid lumps. Stir in thyme and bay leaves, then bring to a gentle simmer. Adjust salt and pepper as needed.
04 -
Return seared chicken to the skillet, nestling pieces into the gravy. Cover and simmer on low heat for 35–40 minutes, ensuring chicken cooks through and absorbs savory flavors.
05 -
While chicken simmers, rinse rice under cold water until water runs clear. Cook according to package instructions with 600 ml water. Once done, fluff rice with a fork and keep covered and warm.
06 -
Spoon warm rice onto plates. Top generously with smothered chicken and ladle over creamy gravy. Garnish with fresh chopped parsley and a drizzle of melted butter if desired.
# Helpful Notes:
01 -
For the richest flavor, allow the chicken to simmer gently so the meat remains tender and moist while soaking up aromatic gravy.