Heavenly Smothered Chicken & Rice is a comforting dish featuring tender chicken thighs cooked in a creamy rice mixture, perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, diced
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
1/2 teaspoon cayenne pepper (optional)
1 cup frozen peas
Chopped fresh parsley for garnish
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.
Pour in the chicken broth, heavy cream, paprika, dried thyme, and cayenne pepper (if using). Stir to combine and bring to a simmer.
Return the chicken thighs to the skillet, skin-side up, nestling them into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
In the last 5 minutes of cooking, add the frozen peas, stirring gently to incorporate.
Remove from heat and let it sit for 5 minutes before serving. Garnish with chopped parsley.
Notes
For a creamier texture, you can add an extra 1/2 cup of heavy cream.
If you prefer a spicier dish, increase the cayenne pepper or add diced jalapeños.