Savory Southern-Style Smothered Chicken and Rice
A comforting dish featuring tender chicken, creamy gravy, and fluffy rice that brings family together around the dinner table.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs (skinless and boneless preferred)
- 1 cup All-purpose flour
- 2 tablespoons Cooking oil (vegetable or any Halal-friendly oil)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 3 cups Chicken broth (ensure Halal)
- 2 tablespoons Butter
- 1 cup Unsweetened almond milk
- 1 cup White rice (long-grain)
Seasoning
- Salt and black pepper to taste
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Thyme (dried or fresh)
Instructions
Preparation
- Rinse and pat dry the chicken thighs. Season them generously with salt, black pepper, paprika, onion powder, and garlic powder. Then, coat them evenly in flour.
Cooking
- In a large skillet or pot, heat the cooking oil over medium heat. Once hot, add the chicken thighs. Sear each side for about 5 to 6 minutes until golden brown. Transfer the chicken to a plate and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent, about 2 to 3 minutes.
- Reduce the heat to low, and add the butter to the skillet, stirring until melted. Pour in the chicken broth and almond milk, whisking well to combine. Bring to a simmer and allow it to thicken slightly.
- Return the chicken to the skillet, and stir in the rice. Cover the pan, reduce the heat to low, and allow it to simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. Add more broth or water if necessary!
- Once everything is cooked, taste and adjust seasonings if needed. Remove from heat, serve warm, and enjoy the comforting flavors!
Notes
Substitutions: Feel free to swap chicken thighs for chicken breasts or use boneless turkey pieces for a lighter option. Cooking tips include ensuring not to rush the searing process to add flavor and texture. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat gently on stovetop.