Smothered Chicken and Rice: Amazing Comfort Recipe

Scale

4 bone-in chicken thighs or breasts

1 cup long-grain white rice

2 cups chicken broth

1 onion, thinly sliced

3 cloves garlic, minced

1 cup mushrooms (optional)

1 tbsp flour

2 tbsp butter

2 tbsp olive oil

1 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish

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1. Pat chicken dry, season with salt, pepper, and paprika, then sear until golden. Remove and set aside.

2. Sauté onions and garlic in the same pan, add mushrooms if using.

3. Stir in butter and flour to form a roux, then slowly whisk in chicken broth to make gravy.

4. Return chicken to the pan, spoon gravy over it, and add rice to the liquid.

5. Cover and cook until rice is tender and chicken is fully cooked.

6. Garnish with parsley and serve hot.

Use chicken thighs for more flavor or breasts for a lighter version.

Brown rice works but requires extra liquid and time.

Add cream at the end for a richer gravy.

Double the recipe for meal prep or large gatherings.