. Best Smothered Chicken and Rice – esrecipes

Best Smothered Chicken and Rice

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I’ll never forget Sunday dinners at my grandma’s house. The aroma alone was enough to draw you in – a rich, savory blend of chicken, gravy, and fluffy rice. It was more than just a meal; it was a hug on a plate. And at the heart of it all? Her legendary Smothe

red Chicken and Rice. This recipe, passed down through generations, is my version of that cherished memory. It’s the Best Smothered Chicken and Rice you’ll ever taste, and I’m excited to share it with you!

Why You’ll Love This Recipe

This isn’t your overly complicated, fuss-budget recipe. It’s straightforward, comforting, and bursting with flavor. Here’s why you’ll be making this again and again:

  • Ultimate Comfort Food: This dish screams cozy nights in and family gatherings.
  • Simple Ingredients: You probably already have most of what you need in your pantry.
  • Easy to Follow: The steps are clear and easy, even for beginner cooks.
  • Incredibly Flavorful: That rich, savory gravy… it’s what makes this recipe truly special.
  • One-Pot Potential: We’ll discuss how to make it truly one-pot for even easier cleanup!

The Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, they are mostly staples!

For the Chicken:

  • 6-8 Bone-in, Skin-on Chicken Pieces (thighs and drumsticks work best, about 2.5 – 3 lbs total)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 cup All-Purpose Flour
  • 2 tablespoons Vegetable Oil

For the Smothered Gravy:

  • 1 medium Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Chicken Broth (low sodium is best)
  • 1 (10.75 oz) can Cream of Mushroom Soup
  • 1/2 cup Water
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
  • 2 tablespoons Butter

For the Rice:

  • 1 1/2 cups Long-Grain White Rice
  • 3 cups Chicken Broth (the same broth you used for the gravy is perfect)
  • 1/2 teaspoon Salt

Let’s Get Cooking: Step-by-Step Instructions

Here’s how to bring this classic dish to life. Don’t be intimidated – it’s easier than you think!

Step 1: Season and Dredge the Chicken

First, pat the chicken pieces dry with paper towels. This is KEY for crispy skin. Season them generously with salt and pepper. Then, sprinkle the flour evenly over the chicken, ensuring they’re well coated. Shake off any excess flour.

Step 2: Brown the Chicken

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. Brown the chicken on all sides – about 3-4 minutes per side. This browning step adds a ton of flavor! Remove the chicken from the pot and set aside.

Step 3: Build the Gravy Base

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, approximately 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4: Create the Delicious Gravy

Pour in the chicken broth, cream of mushroom soup, and water. Stir well to combine, scraping up any browned bits from the bottom of the pot (those are where the flavor lives!). Add the Worcestershire sauce, paprika, thyme, and red pepper flakes (if using). Bring the mixture to a simmer.

Step 5: Simmer the Chicken in the Gravy

Return the browned chicken pieces to the pot, nestling them into the gravy. Cover the pot and reduce the heat to low. Let it simmer for at least 45 minutes, or up to an hour, or until the chicken is cooked through and tender. The longer it simmers, the more flavorful it becomes! Check the chicken for doneness; the internal temperature should reach 165°F (74°C).

Step 6: Cook the Rice

While the chicken is simmering (about 30 minutes in), prepare the rice. In a separate pot, combine the rice, chicken broth, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Don’t lift the lid during cooking!

Step 7: Combine and Finish

Once the chicken is cooked, stir in the butter into the gravy. Remove the chicken and set aside. Fluff the rice with a fork. Serve the chicken generously over the fluffy rice, spooning plenty of that delicious gravy over everything.

Tips, Variations, and Serving Suggestions

Let’s level up your Smothered Chicken and Rice!

  • One-Pot Wonder: For even easier cleanup, cook the rice directly in the pot with the chicken during the last 30-40 minutes of simmering. Add the rice along with the broth directly into the gravy liquid. Reduce the liquid slightly if you’re concerned about it being too watery.
  • Vegetable Boost: Add chopped bell peppers, celery, or carrots to the gravy along with the onions.
  • Spicy Kick: Increase the amount of red pepper flakes for extra heat. A dash of hot sauce also works wonders.
  • Herb Variations: Fresh parsley, rosemary, or sage can add a unique flavor twist. Sprinkle fresh herbs over the finished dish.
  • Creamier Gravy: Stir in a splash of heavy cream or sour cream at the end for an extra creamy gravy.
  • Serving Suggestions: This dish pairs perfectly with a side of green beans, collard greens, or a simple salad. Cornbread is a MUST!

Nutritional Information (Approximate)

(Please note that these values are estimates and can vary based on specific ingredients and portion sizes.)

  • Serving Size: 1.5 cups
  • Calories: 550-650
  • Protein: 35-45g
  • Fat: 25-35g
  • Carbohydrates: 40-50g

Your New Favorite Comfort Food Awaits!

There you have it – the Best Smothered Chicken and Rice recipe you’ll want to make again and again. It’s a simple, satisfying meal that’s perfect for any occasion. Don’t be afraid to experiment with variations and make it your own. I truly hope this recipe brings you as much joy and comfort as it has brought my family for generations. Now, get cooking and enjoy!

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