Best Smothered Chicken and Rice

Smothered chicken is a staple in Southern cuisine, with its roots tracing back to African American culinary traditions. The term "smothered" refers to the cooking technique where meat is browned in a pan, then covered (or smothered) with a sauce or liquid, allowing it to cook slowly and develop rich flavors. This technique not only enhances the taste of the chicken but also contributes to the overall comforting nature of the dish.

Heavenly Smothered Chicken and Rice is the ultimate comfort food that combines tender chicken thighs and flavorful rice in a creamy mushroom sauce. This classic dish, rooted in Southern cuisine, not only delights the palate but also nourishes the soul. Learn about its history, nutritional benefits, and how to create your own version at home with a step-by-step guide. Perfect for family dinners or gatherings, this recipe is sure to impress and bring everyone together.

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Ingredients

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (10.5 oz) cream of mushroom soup

2 cups chicken broth

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon black pepper

Salt to taste

2 tablespoons olive oil

1 tablespoon butter

Fresh parsley, chopped (for garnish)

Instructions

Prepare Chicken: Season chicken thighs with smoked paprika, garlic powder, onion powder, black pepper, and salt. Ensure each piece is well-coated.

Sear Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 5-6 minutes on each side until golden brown. Once cooked, remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, reduce heat to medium and add the butter. Once melted, add chopped onion and diced bell pepper. Sauté for about 3-4 minutes until the vegetables are softened, followed by the minced garlic. Cook for an additional minute.

Add Rice and Broth: Add the uncooked rice to the skillet and stir well to combine with the veggies. Pour in the chicken broth and the cream of mushroom soup, stirring until everything is well-mixed.

Combine Chicken and Rice: Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring to a gentle simmer, cover with a lid, and reduce heat to low. Cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Serve & Garnish: Once done, remove from heat and let it sit for 5 minutes with the lid on. Fluff the rice gently with a fork, then garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4