Smothered Chicken and Rice
A comforting and satisfying dish that combines tender chicken thighs with a savory sauce over a bed of fluffy white rice.
Ingredients
Main Ingredients
- 3 pounds bone-in chicken thighs Skin-on for better flavor
- 6 cups cooked white rice Prepare according to package instructions
Seasonings
- 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 for heat preference
Cooking Items
- 2 teaspoons neutral oil For searing chicken
- 6 tablespoons unsalted butter For flavor and sauce
- 1 medium yellow onion, sliced
- 6 tablespoons all-purpose flour To thicken the sauce
- 1 tablespoon chicken bouillon powder
- 4 cups low sodium chicken stock For flavorful sauce
Instructions
Preparation
- Season the chicken thighs with kosher salt and black pepper, then set aside.
- In a large skillet, heat the neutral oil over medium-high heat.
- Add the chicken thighs skin-side down and sear until golden brown.
Cooking
- Remove the chicken from the skillet and melt the butter.
- Add sliced onion and sauté until translucent.
- Sprinkle flour over the onions to create a roux and cook for a minute.
- Gradually add chicken bouillon powder and chicken stock, stirring to avoid lumps.
- Return the chicken to the skillet, cover, and simmer over low heat.
- Serve chicken and sauce over the cooked rice, spooning extra sauce on top.
Notes
Let chicken rest before cutting to preserve juices. Adjust seasoning to taste and consider cooking rice in chicken broth for added flavor.