Description
A comforting Southern‑style smothered chicken dish simmered in savory gravy and served over seasoned rice — warm, hearty, and full of flavor.
Ingredients
- 4 bone‑in, skin-on chicken thighs (about 1.5 lbs / 700 g)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium onion, finely chopped
- 1 large green bell pepper, chopped (optional)
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz / about 400 ml) diced tomatoes, with juices (optional for tomato base) or 1 cup chopped fresh or canned tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups long-grain white rice, rinsed
- 4 cups water (or as per rice package instructions)
- 2 tablespoons butter or extra oil (optional, for rice)
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the chicken thighs generously with salt, pepper, and paprika on all sides.
- In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown for 5–7 minutes until the skin is golden and crisp. Turn and brown the other side for another 4–5 minutes. Remove the chicken from the pan and set aside.
- Lower the heat to medium. In the same pan, add the chopped onion, bell pepper (if using), celery, and sauté until softened, about 4–5 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat — cook for 1–2 minutes to get rid of the raw flour taste, stirring constantly.
- Gradually pour in the chicken broth while stirring, making sure to scrape up any browned bits from the bottom of the pan. This will form your gravy base.
- Add the diced tomatoes (if using), thyme, oregano, and bay leaf. Stir to combine.
- Return the browned chicken thighs to the pan, skin-side up, nestling them into the gravy. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 25–30 minutes — or until the chicken is cooked through and tender (internal temp ~165 °F / 74 °C).
- While the chicken simmers, prepare the rice: In a medium pot, combine the rinsed rice, water (or broth for extra flavor), and butter or oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork.
- When the chicken is done, remove the lid and simmer 5 more minutes to thicken the gravy if needed. Taste and adjust seasoning with salt and pepper.
- To serve, spoon a generous portion of rice onto each plate or bowl, place a chicken thigh on top, and ladle the gravy (with vegetables) over the chicken and rice. Garnish with chopped parsley if desired.
Notes
- Using bone-in, skin-on chicken adds more flavor; you can substitute boneless skinless chicken thighs but adjust cooking time accordingly.
- For a richer gravy, you can stir in a splash of heavy cream or full-fat milk at the end (optional).
- You can swap white rice for brown rice — just increase cooking time and liquid per package instructions.
- If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in at the end, simmering until thickened.
- Leftovers reheat well; store chicken and gravy separately from rice for best texture.
Nutrition
- Serving Size: 1 chicken thigh + 1 cup rice + gravy (~400g)
- Calories: approximately 560 kcal
- Sugar: 5 g
- Sodium: estimated 650 mg (varies with broth/added salt)
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
