Description

A cozy, comforting dinner featuring tender chicken thighs slow-cooked in a rich, savory gravy over fluffy rice. This easy recipe is perfect for busy weeknights and delivers soul-soothing flavor with simple ingredients.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
Salt and freshly ground black pepper, to taste
¼ cup (30g) all-purpose flour (can substitute gluten-free flour)
2 tablespoons olive oil or vegetable oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups (480ml) chicken broth (homemade or low-sodium store-bought)
1 cup (190g) long grain white rice, rinsed
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons butter
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess. (About 10 minutes)
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside. (15 minutes)
Lower heat to medium. Add the diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. (6 minutes)
Pour in about ½ cup of chicken broth and scrape the bottom of the pan to loosen browned bits. (2 minutes)
Stir in the rinsed rice, smoked paprika, and thyme, coating the rice with the flavorful juices. (2 minutes)
Nestle the browned chicken thighs on top of the rice. Pour in the remaining chicken broth and dot the butter over the top. Cover with a tight-fitting lid. (3 minutes)
Reduce heat to low and simmer, covered, for 25-30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking. (30 minutes)
Turn off heat and let the dish rest, covered, for 5 minutes. Sprinkle chopped fresh parsley over before serving. (5 minutes)

Notes

Use bone-in chicken thighs for juicier, more flavorful results. For dairy-free, substitute butter with olive oil or vegan butter. Avoid lifting the lid during simmering to keep rice cooking evenly. If sauce is too thin, remove chicken and simmer uncovered to thicken. Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 475
Sugar: 3
Sodium: 600
Fat: 16.5
Saturated Fat: 5
Carbohydrates: 47.5
Fiber: 2.5
Protein: 32.5

Keywords: smothered chicken, chicken and rice, comfort food, easy dinner, cozy meal, slow-cooked chicken, weeknight dinner