Smothered Chicken and Rice (Print-Friendly Version)

Tender chicken and fluffy rice simmered in hearty gravy, delivering soulful flavors and comforting satisfaction.

# What You'll Need:

→ Poultry

01 - 1 kg chicken thighs or drumsticks, skin-on, bone-in

→ Base

02 - 300 g long-grain or jasmine rice

→ Aromatics

03 - 1 large onion, finely diced
04 - 2 celery stalks, chopped
05 - 3 garlic cloves, minced

→ Liquid & Sauce

06 - 750 ml chicken broth

→ Fat & Thickener

07 - 40 g unsalted butter
08 - 40 g plain flour
09 - 15 ml neutral oil (for searing)

→ Seasonings

10 - 1 tsp smoked paprika
11 - 1.5 tsp fine sea salt, plus more to taste
12 - 1 tsp freshly ground black pepper
13 - 2 sprigs fresh thyme or 1 tsp dried thyme
14 - 2 dried bay leaves

→ Finishing & Garnish

15 - 20 g fresh parsley, chopped (optional)
16 - 30 g melted unsalted butter, for drizzling (optional)

# How to Make It:

01 - Pat chicken pieces dry. Season thoroughly with sea salt, black pepper, and smoked paprika. Heat neutral oil in a large deep skillet over medium heat. Sear chicken until golden on all sides, about 4–5 minutes per side. Remove and set aside.
02 - Melt butter in the same skillet over medium heat. Stir in flour, whisking continuously until the mixture turns golden brown and develops a nutty aroma, about 2–3 minutes.
03 - Add diced onion, celery, and minced garlic to the roux. Sauté until softened, around 4 minutes. Gradually pour in chicken broth while whisking to avoid lumps. Add thyme sprigs and bay leaves. Bring mixture to a gentle simmer. Taste and adjust seasoning if needed.
04 - Return seared chicken to the skillet, nestling pieces into the gravy. Cover and cook on low heat for 35–40 minutes, or until the chicken is cooked through and tender, occasionally basting with the gravy.
05 - While chicken simmers, rinse rice under cold water until water runs clear. Cook rice according to package instructions with water and a pinch of salt. Once cooked, fluff with a fork and keep warm.
06 - Spoon warm rice onto plates. Top with smothered chicken and plenty of rich gravy. Garnish with fresh chopped parsley and drizzle with additional melted butter if desired. Serve immediately.

# Additional Tips:

01 - Searing the chicken before simmering builds deeper flavor and creates a robust base for the gravy.
02 - If desired, substitute part of the chicken broth with low-sodium stock to control saltiness.
03 - For a creamier gravy, stir in 50 ml double cream at the end of cooking.

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