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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 green bell pepper, diced - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust according to heat preference) - 1 teaspoon dried thyme - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste - 1 cup heavy cream For this dish, I love using chicken thighs. They stay juicy and tender. Rice is the base, soaking up all the tasty broth. I prefer long-grain white rice for its fluffy texture. The onion and garlic give a strong flavor, while the green bell pepper adds a nice crunch. The spices are key too. Smoked paprika gives a warm, smoky taste. Adjust the cayenne pepper to make it mild or spicy. Thyme adds a lovely earthy note. Don’t forget to season with salt and pepper to boost the taste. - Fresh parsley - Lemon wedges Garnishing with fresh parsley adds color and a hint of freshness. Lemon wedges are great for a zesty finish. You can squeeze some juice over the dish right before eating for a bright flavor. These simple touches elevate the whole meal. {{ingredient_image_2}} First, let’s prepare the chicken. Season the chicken thighs with salt, pepper, smoked paprika, and cayenne pepper. Heat olive oil in a skillet over medium-high heat. Once hot, lay the chicken thighs in the skillet. Cook for 5-7 minutes on each side. The chicken should be browned and cooked through. When done, remove the chicken and set it aside on a plate. Next, we will sauté the vegetables. Use the drippings left in the skillet for flavor. Add diced onion and green bell pepper. Cook for about 5 minutes until the onion looks soft. Add minced garlic and stir for another minute. The garlic will add a lovely aroma to our dish. Now, it's time to cook the rice. Stir in the long-grain white rice with the sautéed vegetables. Mix well to coat the rice. Cook for 2-3 minutes. This step will help the rice soak up the flavors from the oil and vegetables. Add the low-sodium chicken broth to the skillet. Stir gently to mix all the ingredients. Now, lay the seared chicken thighs back into the skillet on top of the rice. Let this mixture come to a gentle simmer. After simmering, take the skillet off the heat. Slowly stir in the heavy cream. Make sure it mixes well with the rice and chicken. This will give the dish a rich and creamy texture. Taste and adjust the seasonings if needed. For the final touch, sprinkle chopped fresh parsley over the dish. This adds a nice pop of color and freshness. Serve the smothered chicken and rice in wide, shallow bowls. You can add a lemon wedge for some zest on the side. Enjoy this warm and comforting meal! To make the chicken shine, start with boneless, skinless thighs. They stay juicy and cook well. Sear them in olive oil over medium-high heat. This gives a nice brown crust. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. Adjust the cayenne for your spice level. A good rule is to let the chicken rest after cooking. This helps keep it moist. For perfect rice, use long-grain white rice. Rinse it under cold water first. This removes extra starch and prevents stickiness. When cooking, use two cups of low-sodium chicken broth. This adds flavor. If your rice turns out too mushy, it may have too much liquid. Next time, reduce the broth slightly. If it's too firm, add a bit more broth and cook longer. To boost flavor, try adding herbs like thyme or bay leaves. These add depth to your dish. You could also sprinkle in garlic powder or onion powder for extra taste. Don’t forget to taste as you cook. This way, you can adjust seasonings. For a personal twist, add some sautéed mushrooms or spinach. This gives a nice texture and flavor boost. Pro Tips Perfectly Cooked Rice: Rinse the rice under cold water before cooking to remove excess starch, which can make it gummy. Enhance the Flavor: For an extra flavor boost, consider adding a bay leaf or a sprig of fresh thyme to the broth while it simmers. Adjusting Creaminess: If you prefer a lighter version, substitute half of the heavy cream with unsweetened almond milk or low-fat milk. Garnishing Tips: Add a squeeze of fresh lemon juice over the dish just before serving for a bright, zesty finish. {{image_4}} You can switch out chicken for other meats. Pork chops or turkey work great. Just adjust the cooking times to ensure they cook through. If you want a lighter meal, try fish like salmon or tilapia. They add a nice flavor, too. For a vegetarian option, use firm tofu or seitan. Both soak up flavors well. Cook them until golden brown to add texture. You can also use chickpeas for protein. They give a nice bite and pair well with the creamy sauce. To add heat, use different peppers. Jalapeños or serranos can bring the spice. Just chop them finely and mix them in during the vegetable stage. If you like milder heat, use bell peppers. You can also change the herbs in the dish. Fresh thyme or rosemary can add depth. Basil gives a fresh kick, while oregano brings a warm flavor. Mix and match herbs to find your favorite blend. Seasonal vegetables can make your dish even better. In spring, add asparagus or peas. In fall, try butternut squash or sweet potatoes. They add color and nutrition. For more variety, think about adding mushrooms. They add an earthy taste and meaty texture. You could also toss in spinach or kale just before serving for a healthy touch. To store leftovers properly, first let the smothered chicken and rice cool down. Place it in an airtight container. Make sure the lid seals tightly. Store it in the fridge for up to three days. For freezing, use a freezer-safe container. Divide the dish into single servings for easy meals later. Label the container with the date. You can freeze it for up to three months. To reheat, thaw it overnight in the fridge. Then, warm it in a skillet over low heat. Stir gently to heat evenly. You can also use the microwave, but cover it to keep moisture in. When stored in the fridge, the dish stays good for about three days. In the freezer, it can last up to three months. Watch for signs of spoilage. If you see mold or smell something off, toss it out. Always trust your senses when checking food freshness. Yes, you can use brown rice. Keep in mind that brown rice takes longer to cook than white rice. You will need about 45 minutes of cooking time for brown rice. Use 2 ½ cups of chicken broth instead of 2 cups. This extra liquid helps the brown rice cook properly. You can serve many side dishes with smothered chicken and rice. Some great options include: - Steamed broccoli - Garlic bread - Green salad with vinaigrette - Roasted vegetables These sides add color and balance to your meal. To make smothered chicken and rice gluten-free, swap the chicken broth for a gluten-free version. Check labels on your broth to ensure it's safe. You can also use gluten-free flour if you want to thicken the sauce. Yes, smothered chicken and rice is perfect for meal prep. Cook the dish in advance and store it in airtight containers. It stays fresh in the fridge for up to four days. You can also freeze it for up to three months. Just reheat it in the microwave or on the stove before serving. In this article, we covered how to make smothered chicken and rice. We explored key ingredients like chicken thighs, rice, and veggies. You learned step-by-step instructions for cooking and making it creamy. I shared tips to perfect the chicken and rice, plus variations for creativity. This dish is flexible and fun. Enjoy making it your own, and don’t hesitate to experiment with flavors. Your kitchen journey will surely be rewarding!

Smothered Chicken and Rice Delight

A creamy and flavorful dish featuring seared chicken thighs served over a bed of seasoned rice and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 piece green bell pepper, diced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • to taste salt and freshly ground black pepper
  • 1 cup heavy cream
  • to taste fresh parsley, chopped

Instructions
 

  • In a large, non-stick skillet, heat the olive oil over medium-high heat. Generously season the chicken thighs with salt, pepper, smoked paprika, and cayenne pepper. Once the oil is shimmering, add the chicken thighs to the skillet. Cook for approximately 5-7 minutes on each side, or until they are nicely browned and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, using the flavorful drippings left behind, add the diced onion and green bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently until fragrant.
  • Stir in the long-grain white rice into the skillet with the sautéed vegetables. Mix well to ensure the rice is evenly coated with the oil and vegetable mixture, cooking for about 2-3 minutes.
  • Carefully pour the chicken broth into the skillet, stirring gently to combine all ingredients. Next, lay the seared chicken thighs back into the skillet on top of the rice mixture. Allow the mixture to come to a gentle simmer.
  • Reduce the heat to low, cover the skillet with a lid, and let it simmer for approximately 20-25 minutes.
  • After the rice is cooked and has absorbed the broth, remove the skillet from the heat. Gradually stir in the heavy cream, ensuring that it mixes thoroughly with the chicken and rice.
  • Before serving, sprinkle a generous amount of fresh, chopped parsley over the dish for a burst of freshness and color.

Notes

Serve in wide, shallow bowls garnished with parsley and a lemon wedge.
Keyword chicken, creamy, dinner, rice