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Lily

Smothered Chicken and Rice: A Comforting Recipe Delight

A comforting recipe featuring tender chicken thighs smothered in creamy rice, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Chopped parsley for garnish optional

Method
 

  1. Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  4. Stir in the rice, chicken broth, heavy cream, paprika, and thyme. Bring to a simmer.
  5. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
  6. In the last 5 minutes of cooking, add the frozen peas and stir gently to combine.
  7. Once done, remove from heat and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the onion mixture.
  • Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting cooking time as needed.

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