Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk (or dairy-free unsweetened milk)
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
- 1.5 cups long-grain white rice
- 3 cups water or chicken broth (for rice)
- 1 tbsp butter or oil (for rice)
- 1/2 tsp salt (for rice)
- 1 tbsp fresh chopped herbs (e.g., parsley, chives) for rice
Instructions
- Pat chicken thighs dry with paper towels. Season generously on both sides with smoked paprika, dried thyme, garlic powder, salt, and black pepper.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side, until golden brown. They don't need to be cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add chopped onion, celery, and green bell pepper to the skillet. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the cooked vegetables. Stir continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
- Gradually whisk in the chicken broth, then the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly until the gravy begins to thicken.
- Return the seared chicken thighs to the skillet, nestling them into the gravy. Add the bay leaf. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender, and the gravy has reached your desired consistency.
- While the chicken simmers, prepare the rice: Rinse long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water or chicken broth, 1 tbsp butter/oil, and 1/2 tsp salt. Bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the fresh chopped herbs.
- Remove the bay leaf from the chicken skillet. Taste the gravy and adjust seasonings if needed. Serve the ultimate smothered chicken hot over fluffy herb-infused rice, garnished with fresh chopped parsley.
Notes
For extra depth of flavor, you can use bone-in, skin-on chicken thighs, searing them skin-side down first for crispness, then removing the skin after browning. Chicken breasts can be used, but reduce simmering time to prevent them from drying out. For a dairy-free option, substitute full-fat coconut milk or just use additional chicken broth, thickening the sauce with a cornstarch slurry at the end if desired. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering, Pan-Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg