Smothered Chicken and Rice is a comforting and flavorful dish. Here’s a simple recipe to make it:
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp olive oil
- For the Smothering Sauce:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream (or half and half)
- 1 tbsp Worcestershire sauce
- 1 tsp thyme (optional)
- 1 tbsp all-purpose flour (for thickening)
- Salt and pepper, to taste
- For the Rice:
- 1 ½ cups long-grain white rice (or your choice of rice)
- 3 cups water or chicken broth
- Salt, to taste
Instructions:
1. Cook the Rice:
- In a medium saucepan, combine the rice, water or chicken broth, and a pinch of salt.
- 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 liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove the chicken from the skillet and set aside.
3. Make the Smothering Sauce:
- In the same skillet, add the sliced onions and cook over medium heat for 4-5 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes.
- Slowly add the chicken broth while stirring to avoid lumps. Bring to a simmer and cook for 5 minutes.
- Stir in the heavy cream, Worcestershire sauce, and thyme. Let the sauce simmer for another 3-5 minutes until thickened.
- Taste and season with salt and pepper as needed.
4. Smother the Chicken:
- Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken.
- Reduce the heat to low, cover, and let it simmer for 10-15 minutes so the flavors meld together.
5. Serve:
- Place a scoop of rice on each plate and top with the smothered chicken and sauce.
- Garnish with chopped parsley or green onions, if desired.
Enjoy your delicious Smothered Chicken and Rice!
This dish pairs well with steamed vegetables or a side salad for a complete meal.
