Go Back
- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth The chicken thighs form the heart of this dish. They stay juicy and tender. Long-grain white rice absorbs all the yummy flavors. Low-sodium chicken broth adds depth without too much salt. - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 green bell pepper, diced - 1 red bell pepper, diced Onions and garlic bring a sweet and savory base. The bell peppers add color and crunch. They make the dish look and taste fresh. Using both green and red peppers gives a nice balance. - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Optional: 1/2 teaspoon cayenne pepper Smoked paprika adds a deep, rich flavor. Thyme provides a hint of earthiness. Cumin brings warmth and depth. If you like heat, cayenne gives a nice kick. Adjust the spices to fit your taste. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season both sides of the chicken thighs with salt, pepper, smoked paprika, and cumin. Make sure the chicken is well coated. Once the oil shimmers, place the seasoned chicken thighs in the skillet. Sear them for 5 to 6 minutes on each side until they turn golden brown. After cooking, remove the chicken from the skillet and set it aside on a plate. Next, in the same skillet, add the finely chopped onion, minced garlic, and diced green and red bell peppers. Sauté these for about 4 to 5 minutes, stirring often. You want the vegetables to soften and release their fragrant aroma. Now, add the dried thyme and cayenne pepper if you like heat. Cook this mixture for one more minute. This step helps the flavors blend together nicely. Add 1 cup of uncooked long-grain white rice to the skillet. Stir it well to coat the rice with the vegetable mixture. Gradually pour in 2 cups of low-sodium chicken broth, mixing until everything combines. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, carefully nestle the seared chicken thighs back into the skillet. Make sure they are partly submerged in the broth and rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 20 to 25 minutes or until the rice is tender and absorbs most of the liquid. After the time is up, turn off the heat and let it sit for another 5 minutes, covered. This resting time lets the flavors settle. Finally, use a fork to fluff the rice and chicken. Taste and adjust seasoning with more salt and pepper if needed. To get juicy chicken, start with good searing. Heat your skillet well before adding oil. The oil should shimmer but not smoke. Place the chicken in the hot skillet and don’t touch it for a few minutes. This helps create a nice crust. For even cooking, choose chicken thighs. They have more fat, keeping them moist. Make sure the thighs are similar in size. This ensures they cook at the same rate. Herbs and spices can elevate your dish. Try adding fresh thyme or rosemary for a brighter taste. A squeeze of lemon juice can also bring out the flavors. If you like heat, use cayenne pepper. Start with a small amount, then taste. You can always add more if needed. A large skillet is best for this dish. It allows enough space for chicken and rice to cook evenly. A heavy skillet helps maintain heat, giving you better searing. Don’t forget the lid! Covering the skillet lets the rice steam and absorb flavors. This step is key for making the dish tender and delicious. Pro Tips Perfectly Sear the Chicken: Ensure the skillet is hot enough before adding the chicken; this will create a nice golden crust and lock in the juices. Flavorful Rice: Toast the uncooked rice in the skillet for a couple of minutes before adding the broth to enhance its nutty flavor. Adjusting Spice Levels: If you prefer a milder dish, reduce the cayenne pepper or omit it entirely. You can always add hot sauce at the table for those who like it spicy! Rest Before Serving: Let the dish sit covered for a few minutes after cooking. This resting time helps the flavors meld and allows the rice to finish absorbing any remaining liquid. {{image_4}} You can switch up the rice. Long-grain white rice works great, but try brown rice or jasmine rice. Each type brings a unique taste and texture. If you want to change the protein, consider using pork or turkey. Both options cook well and absorb flavors nicely. You can also use tofu for a meatless dish. Smothered chicken has its roots in Southern cooking. However, many regions have their own twist. In the Southwest, you might add corn and black beans. These ingredients can add a fun flavor and texture. In the Midwest, try using local vegetables like mushrooms or squash. They can bring a fresh taste to your meal. Want to make it gluten-free? Use gluten-free broth and check your spices. Most spices are safe, but always read the labels. If you prefer vegetarian or vegan meals, swap the chicken for chickpeas or tempeh. Use vegetable broth and add more veggies to keep it hearty. This way, you still get a filling meal without meat. To store your Smothered Chicken & Rice, first, let it cool down. Place the leftovers in a clean, airtight container. This helps keep the flavors intact. Store it in the fridge for up to three days. Make sure to reheat it thoroughly before eating. If you want to freeze this dish, portion it into smaller containers. Let it cool completely before sealing. Use freezer-safe containers or bags to avoid freezer burn. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, Smothered Chicken & Rice lasts about three days. When frozen, it can last up to three months. For best taste, try to eat it within this time frame. Always check for signs of spoilage before eating. Making Smothered Chicken & Rice takes about 50 minutes in total. The prep time is just 15 minutes. During this time, you will season the chicken and chop the veggies. The cooking part takes around 35 minutes. First, you sear the chicken for about 12 minutes. Then, you will simmer the rice and chicken together for about 25 minutes. This dish is quick and perfect for a weeknight meal. Yes, you can make this dish ahead of time. To prep, cook the rice and chicken, and let them cool. Store them in airtight containers in the fridge. You can keep Smothered Chicken & Rice for up to three days. When you are ready to eat, just reheat it on the stove or in the microwave. Adding a splash of broth can help keep it moist. You can serve many tasty side dishes with Smothered Chicken & Rice. Here are a few good options: - Steamed broccoli - Roasted green beans - A fresh garden salad - Cornbread - Collard greens Each of these sides adds extra flavor and texture to your meal. They also balance the richness of the chicken and rice. Smothered chicken and rice combines basic ingredients and simple steps for a hearty meal. You start with juicy chicken thighs, rice, and flavorful broth. By sautéing fresh vegetables and spices, you build taste. Good techniques ensure the chicken stays juicy. Remember, you can customize this dish with different proteins or flavors. Store leftovers properly to keep them tasty. With all these tips, you can make this dish your own. Enjoy creating and sharing this comforting meal!

Savory Smothered Chicken & Rice

A delicious dish featuring tender chicken thighs smothered in a flavorful rice and vegetable mixture.
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, finely chopped
  • 2 cloves garlic, minced
  • 1 piece green bell pepper, diced
  • 1 piece red bell pepper, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cayenne pepper (optional for heat)
  • 2 tablespoons olive oil
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat.
  • While the oil heats, season both sides of the chicken thighs with salt, pepper, smoked paprika, and cumin, ensuring they are well coated.
  • Once the oil is shimmering, place the seasoned chicken thighs into the skillet. Sear them for 5-6 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the finely chopped onion, minced garlic, and diced green and red bell peppers. Sauté for about 4-5 minutes, stirring frequently until the vegetables are softened and fragrant.
  • Next, stir in the dried thyme and cayenne pepper (if using) and cook the mixture for an additional minute, allowing the flavors to meld.
  • Now, add the uncooked rice to the skillet, stirring thoroughly to ensure it is evenly coated with the vegetable and spice mixture.
  • Gradually pour in the 2 cups of low-sodium chicken broth, mixing until combined. Increase the heat slightly to bring the mixture to a gentle boil.
  • Once boiling, carefully nestle the seared chicken thighs back into the skillet, ensuring they are partly submerged in the broth and rice mixture.
  • Cover the skillet with a lid and reduce the heat to low. Allow it to simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  • After the cooking time has elapsed, turn off the heat and let the skillet sit, covered, for an additional 5 minutes to allow the flavors to settle.
  • Using a fork, gently fluff the rice and chicken while adjusting the seasoning with more salt and pepper if necessary.

Notes

Serve garnished with freshly chopped parsley and a sprinkle of black pepper.
Keyword chicken, one-pot meal, rice, savory