Description
Smothered Chicken and Rice is a comforting one-pan meal featuring golden-brown, crispy-skinned chicken thighs cooked over a bed of flavorful sautéed onions, bell peppers, and seasoned rice. Finished in the oven with a creamy touch, this dish combines tender chicken and perfectly cooked rice with aromatic spices for a satisfying family dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Vegetables and Spices
- 1 cup onion, chopped
- 1 cup bell peppers, sliced (any color)
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
Rice and Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the chicken and rice.
- Season Chicken: Season the chicken thighs with salt and pepper on both sides to enhance their flavor.
- Sear Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onions and bell peppers. Sauté for 3-4 minutes until softened to release their flavors.
- Add Aromatics and Spices: Stir in minced garlic, thyme, paprika, and cayenne pepper. Cook for 1 minute while stirring constantly to bloom the spices.
- Toast Rice: Add the rice to the skillet, stirring to coat it well with the spices and cooking it for 2 minutes to lightly toast.
- Add Broth and Boil: Pour in the chicken broth and bring the mixture to a gentle boil to start cooking the rice.
- Arrange Chicken: Place the chicken thighs back into the skillet, skin-side up, on top of the rice. Cover the skillet with a lid or foil to trap steam.
- Bake Covered: Transfer the skillet to the oven and bake covered for 30 minutes to cook the chicken through and allow rice to absorb liquid.
- Bake Uncovered: Remove the cover and continue baking for an additional 10-15 minutes to finish cooking and crisp the chicken skin.
- Add Cream: Remove the skillet from the oven and stir in the heavy cream until the rice mixture is creamy and well blended.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish before serving for a fresh, herbal note.
Notes
- Using bone-in, skin-on chicken thighs ensures juicy meat and flavorful crispy skin.
- You can adjust the cayenne pepper to make the dish milder or spicier according to your preference.
- Long-grain white rice works well for this recipe; avoid quick-cooking rice as it may become mushy.
- Covering the dish during baking helps steam and cook the rice evenly.
- For a dairy-free option, substitute heavy cream with coconut cream or omit it entirely.
