Smothered Chicken and Rice
This Smothered Chicken and Rice recipe is a hearty and flavorful dish that will quickly become a family favorite, ideal for any night of the week.
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons coarse ground black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
- 6 tablespoons unsalted butter
- 1 yellow onion sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder
- 4 cups chicken stock preferably unsalted
- 6 cups cooked white rice
Instructions
- Heat a large Dutch oven or cast iron skillet over medium-high heat.
- In a small bowl, combine the salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
- Season the chicken thighs on all sides with the seasoning mixture, making sure to lift the skin and season the meat underneath.
- Add the oil to the preheated Dutch oven.
- Brown the chicken on both sides, about 6 minutes per side. Remove the chicken and set it aside.
- Add the butter and sliced onions to the Dutch oven. Stir with a wooden spoon or spatula, scraping up any browned bits from the bottom.
- Sauté the onions until they are softened and translucent, about 5 to 7 minutes.
- Gradually add the flour and bouillon powder, stirring until well combined with the onions and butter.
- Pour in the chicken stock and whisk vigorously until a smooth gravy forms. Taste and adjust seasoning with more bouillon if needed.
- Bring the gravy to a low boil, then return the chicken thighs to the Dutch oven.
- Cover and reduce the heat to low.
- Simmer the chicken in the gravy for 1 hour, stirring occasionally, until the thighs are tender and cooked through.
- Serve the chicken thighs over a scoop of cooked white rice, spooning extra gravy on top.
- Enjoy your smothered chicken and rice!