Smothered Chicken and Rice
A comforting dish featuring tender chicken thighs smothered in a rich sauce, served over fluffy white rice, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 strips bacon Adds flavor to the dish.
- 2 lbs. chicken thighs About 4 pieces; pat dry before dredging.
- flour for dredging For better browning and sauce thickness.
Aromatics and Seasoning
- 1 cup onion, diced Provides flavor base.
- 1/2 cup celery, diced Adds freshness.
- 1/4 cup carrot, diced Sweetens the dish.
- 1 tsp. tomato paste Builds the savory base.
- 1 none bay leaf Flavor enhancer.
- 1 tbsp. poultry seasoning Adds depth to flavor.
- 1 tsp. marjoram
- 1 cup water Base for the sauce.
- 1 tsp. cider vinegar Balances the richness.
- Parsley For garnish.
For Serving
- 1 cup white rice Cook according to package instructions.
Instructions
Preparation
- Cook the bacon in a large skillet over medium heat until it's crisp. Remove and drain on paper towel, keeping drippings.
- Pat chicken thighs dry and dredge in flour. Sear in the skillet skin-side down until golden brown on both sides.
- Remove chicken and add onion, celery, and carrot to the skillet. Sauté until softened.
- Stir in tomato paste, bay leaf, poultry seasoning, and marjoram with the vegetables. Cook for a couple of minutes.
- Pour in water and scrape up brown bits. Return chicken to skillet, nestling among vegetables.
- Add cider vinegar, bring to a simmer, and cover. Cook until chicken is tender.
- Prepare rice according to package instructions. Remove bay leaf and stir in parsley before serving.
Notes
Ensure chicken is dry before dredging. Adjust seasoning to taste. Consider adding a pinch of red pepper flakes for heat.