Smothered Chicken and Rice is a classic Southern comfort dish that combines tender chicken with a flavorful gravy served over a bed of fluffy rice. This hearty and satisfying meal is perfect for family dinners or special occasions. In this detailed recipe, I’ll guide you through the process of making Smothered Chicken and Rice from scratch, ensuring a delicious and comforting result.

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons vegetable oil

For the Gravy:

• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 1 bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 4 cups chicken broth
• 1 cup whole milk
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter

Instructions:

Prepping the Chicken:

1. Start by preheating your oven to 375°F (190°C).
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried oregano to create a seasoning mix.
3. Pat the chicken thighs dry with paper towels and season both sides with the prepared seasoning mix.
4. Heat vegetable oil in a large oven-safe skillet over medium-high heat.
5. Brown the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.

Making the Gravy:

1. In the same skillet, melt butter over medium heat.
2. Add chopped onions, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in minced garlic, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
4. Sprinkle flour over the vegetable mixture and stir continuously to create a roux. Cook for 3-4 minutes until the roux is golden brown.
5. Gradually whisk in chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until the gravy thickens, stirring occasionally.
6. Season the gravy with salt and black pepper to taste.

Baking the Chicken:

1. Return the browned chicken thighs to the skillet, nestling them into the gravy.
2. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through with an internal temperature of 165°F (74°C).

Cooking the Rice:

1. While the chicken is baking, rinse the rice under cold water until the water runs clear.
2. In a separate saucepan, combine rice, water, salt, and butter. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.

Assembling the Dish:

1. Fluff the rice with a fork and place a generous serving on each plate.
2. Top the rice with a chicken thigh and ladle the smothered gravy over the chicken.
3. Garnish with chopped fresh parsley.

Serve the Smothered Chicken and Rice hot, and enjoy the rich, comforting flavors of this Southern classic. This dish is sure to become a family favorite, perfect for any occasion.