Description
Smothered Chicken and Rice
Ingredients
For the Chicken:
1 lb (450g) chicken breast or thighs, cubed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For Serving:
3 cups cooked rice
2 tablespoons fresh parsley, chopped
Instructions
Prepare the Chicken:
In a bowl, toss the chicken cubes with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
Heat a skillet over medium-high heat and sear the chicken until golden brown on all sides (about 4-5 minutes). Remove and set aside.
Make the Gravy:
In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden.
Slowly whisk in chicken broth and heavy cream until smooth.
Add Worcestershire sauce, smoked paprika, salt, and pepper. Simmer until thickened (about 5 minutes).
Combine:
Return the seared chicken to the skillet with the gravy. Stir to coat the chicken and simmer for 5-7 minutes until fully cooked.
Serve:
Spoon the chicken and gravy over a bed of hot cooked rice.
Garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your chicken pieces are uniformly cubed for even cooking. Pat them dry before seasoning. When searing, do not overcrowd the skillet; work in batches if necessary to achieve a proper golden-brown crust, which builds flavor for the entire dish. For the gravy, after melting the butter, whisk the flour constantly to create a smooth roux and cook out its raw taste. When adding the broth and cream, pour in a slow, steady stream while whisking vigorously to prevent lumps. The simmering stage is crucial for the gravy to reach a rich, coating consistency.
Serving Suggestions
While delicious over simple white rice, this smothered chicken shines with other bases. Try serving it over creamy mashed potatoes, buttered egg noodles, or a bed of cauliflower rice for a lower-carb option. For vegetables, steamed green beans, roasted broccoli, or a simple side salad with a sharp vinaigrette cut through the richness beautifully. A sprinkle of crispy fried onions or crumbled bacon on top adds wonderful texture.
How-to Summary
Cube and season chicken, then sear until golden. Set aside. In the same pan, make a roux with butter and flour. Whisk in broth and cream, then season with Worcestershire and paprika to create a gravy. Simmer to thicken, return chicken to the pan, and cook through. Serve over rice with parsley.
Frequently Asked Questions
Can I use chicken stock instead of broth? Yes, stock can be used interchangeably, though it may result in a slightly richer, more gelatinous gravy.
How can I make this dish dairy-free? Substitute the butter with olive oil and replace the heavy cream with full-fat canned coconut milk for a creamy, dairy-free alternative.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the gravy.
Can I make the gravy ahead of time? Absolutely. Prepare the gravy up to two days in advance. When ready to serve, reheat the gravy, cook your chicken fresh, and combine.
My gravy is too thin. How can I thicken it? Continue simmering to reduce and concentrate it. Alternatively, create a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering gravy.
Common Mistakes to Avoid
- Not properly searing the chicken: This step creates fond (browned bits) in the pan, which is the flavor foundation for your gravy. Don’t rush it.
- Adding liquids all at once: Pouring the broth and cream in too quickly will guarantee a lumpy gravy. Always whisk while adding slowly.
- Overcooking the chicken after returning it to the gravy: Simmer just until the chicken is cooked through (165°F) to keep it tender and juicy.
- Underseasoning: Taste your gravy after it thickens and adjust salt, pepper, and smoked paprika as needed.
Conclusion
This Smothered Chicken and Rice recipe is the epitome of home-cooked comfort, transforming simple ingredients into a deeply satisfying meal. The technique of building a flavorful gravy in the same pan used to sear the chicken maximizes taste and minimizes cleanup. By following the detailed steps and avoiding common pitfalls, you can consistently create a creamy, savory dish that is sure to become a family favorite. Its versatility in serving and straightforward process makes it a reliable go-to for any night of the week.