Creamy Smothered Chicken and Rice
A comforting dish of chicken thighs cooked in a creamy sauce served over fluffy rice, perfect for family gatherings.
Ingredients
Spices and Seasoning
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper Adjust to taste.
Main Ingredients
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
- 6 tablespoons unsalted butter
- 1 large yellow onion, sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder or to taste
- 4 cups low-sodium chicken stock
- 6 cups cooked white rice
Instructions
Preparation
- Pat the chicken thighs dry with a paper towel and season well with kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper. Set aside to absorb flavors.
Cooking
- In a large skillet, heat the neutral oil over medium heat and add chicken thighs skin-side down. Brown until golden, then flip to brown the other side. Transfer chicken to a plate and cover to keep warm.
- In the same skillet, add unsalted butter and sliced onion. Sauté until the onions are translucent and softened.
- Sprinkle in the all-purpose flour and stir to create a roux. Cook until lightly golden.
- Gradually whisk in the chicken stock and chicken bouillon powder, stirring constantly to prevent lumps, until a creamy sauce forms.
- Return chicken to the skillet and cover. Simmer until chicken is cooked through and the sauce thickens.
- Serve over a bed of cooked white rice, allowing the rice to absorb some sauce.
Notes
For a twist, try adding sautéed bell peppers or peas. Adjust spice levels by modifying cayenne pepper.