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Smothered Chicken and Rice

Smothered chicken and rice made in one pot with fork-tender chicken thighs simmered in a dark onion gravy and fluffy long-grain rice that absorbs the drippings. Sear skin-side down, caramelize onions, then cook covered until the rice is cooked and the chicken reaches 165°F.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
Searing base
  • 2 tbsp vegetable oil
  • 1 large onion
  • 3 cloves garlic
  • 2 tbsp all-purpose flour
Gravy and rice
  • 2.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1.5 cup long-grain white rice uncooked
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season chicken thighs all over with garlic powder, onion powder, smoked paprika, salt, and pepper (use a light, even coating). Heat vegetable oil in a large Dutch oven and sear chicken skin-side down over medium-high heat for 6-7 minutes until the skin is golden and releases easily (watch for a deep golden color at the edges).
  2. Flip the chicken and sear the second side for 4 minutes until browned, then remove to a plate (keep any rendered fat in the pot).
Caramelize onions
  1. Add sliced onion to the same Dutch oven and cook over medium heat for 8-10 minutes until caramelized and golden brown. Stir in minced garlic and cook for 1 minute until fragrant (no browning).
Build the gravy
  1. Sprinkle all-purpose flour over the onions and stir for 1 minute to cook out the raw flour flavor (the mixture should look slightly thickened).
  2. Gradually add chicken broth while scraping up the browned bits from the bottom. Stir in heavy cream and Worcestershire sauce until smooth and glossy, then bring to a gentle simmer.
Cook the rice and finish chicken
  1. Stir in uncooked long-grain white rice so it’s evenly coated in the onion gravy. Nestle the chicken thighs back into the Dutch oven skin-side up into the broth.
  2. Bring everything to a simmer, then cover tightly and cook over low heat for 20-22 minutes until the rice is cooked and the chicken reaches 165°F (the surface should be gently bubbling).
Serve
  1. Turn off the heat and garnish with fresh parsley. Serve hot with the chicken and rice with dark onion gravy over every surface.

Notes

For best texture, keep the rice submerged in the gravy but don’t stir once it’s covered—this helps the rice stay fluffy and soak up drippings evenly. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth. Freezing is not recommended because the rice and cream can break when thawed. If you want a lighter version, swap heavy cream with half-and-half for a slightly thinner gravy.