Smothered Chicken with Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken thighs, bone-in and boneless
02 -
2 chicken breasts, boneless and skinless
03 -
1 cup chicken broth
04 -
2 tablespoons olive oil
05 -
1 yellow onion, sliced thin
06 -
1/2 cup heavy cream
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 teaspoon Worcestershire sauce
10 -
1 teaspoon paprika
11 -
1/2 teaspoon dried thyme
12 -
1 tablespoon cornstarch
→ Seasoned Flour Mixture
13 -
1 1/5 cups all-purpose flour
14 -
1 1/5 tablespoons seasoned salt
15 -
1 teaspoon black pepper
16 -
1 tablespoon onion powder
17 -
1 tablespoon garlic powder
→ Gravy Ingredients
18 -
4 tablespoons unsalted butter
19 -
2 large yellow onions, thinly sliced
20 -
1/4 cup all-purpose flour
21 -
2 cups chicken broth
22 -
1 tablespoon Worcestershire sauce
23 -
2 cloves garlic, minced
24 -
1 teaspoon Knorr seasoning
25 -
Salt and pepper to taste
# Instructions:
01 -
Coat the bone-in, skin-on chicken thighs or drumsticks in the seasoned flour mixture. Heat 4 tablespoons of olive oil in a pan over medium-high heat and pan fry the coated chicken for 2-3 minutes per side until golden brown. Remove from pan and set aside.
02 -
Using the same pan, sauté the thinly sliced onions until caramelized. Add the remaining seasoned flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and milk while stirring constantly.
03 -
Return the fried chicken to the pan with the gravy mixture. Simmer over low heat for 25-30 minutes, allowing the chicken to cook through and the flavors to meld.
04 -
Prepare long-grain white rice according to package instructions, using 2 1/2 cups of water per cup of rice.