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- 4 bone-in, skin-on chicken thighs - 1 cup long-grain rice - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups chicken broth - 1 teaspoon paprika - 1 teaspoon dried thyme - 1 teaspoon black pepper - Salt to taste - 1 cup frozen peas and carrots mix - Fresh parsley, chopped (for garnish) In this recipe, you will find simple yet essential ingredients. The chicken thighs provide rich flavor. The rice acts as a comforting base that absorbs all the good juices. Olive oil helps to sear the chicken, locking in moisture. The vegetables add depth. Onions bring sweetness, while garlic gives a nice kick. Bell peppers add color and crunch. You can use any color pepper you like. Chicken broth is a key player. It adds richness and helps cook the rice perfectly. Spices like paprika, thyme, and black pepper boost the flavor. Salt is needed to balance everything. Lastly, the peas and carrots add color and nutrition. They are easy to use since they come frozen. The chopped parsley is for garnish. It adds a fresh touch to your dish. You can find the full recipe at the end of this article. - Heat olive oil in a large skillet over medium heat. - Sear chicken thighs until browned. Begin by heating your olive oil in a large skillet. Use medium heat to make sure the oil warms up nicely. Season your chicken thighs with salt, black pepper, and paprika. Place them skin-side down in the skillet. Sear the chicken for about 6 to 7 minutes. This gives it a nice, crispy skin. After that, flip the chicken and cook for another 5 minutes. Take the chicken out and set it aside. This step locks in lots of flavor. - Add onion, bell pepper, and garlic to the skillet. - Sauté until vegetables are soft. In the same skillet, add your diced onion, bell pepper, and minced garlic. The leftover oil and juices from the chicken will add great taste. Sauté these until they become soft. This usually takes about 5 minutes. You want to see the onions turn translucent. This mix makes your dish smell amazing. - Stir in rice and let it toast. - Pour in chicken broth, add seasonings, and place chicken on top. - Cover and simmer. Next, stir in the rice and let it toast for a minute or two. This helps the rice soak up the flavors. Pour in the chicken broth and add your dried thyme. Mix everything well and place the seared chicken thighs on top of the rice. Cover the skillet and let it simmer for 25 minutes. This allows the rice to cook and absorb all those tasty juices. - Add frozen peas and carrots and cover again. - Cook until rice is tender and chicken is cooked through. After 25 minutes, it’s time to add the frozen peas and carrots. Place them right on top of the chicken; don’t stir. Cover the skillet again and cook for another 5 minutes. This will steam the veggies and keep them bright. Check that the rice is tender and the chicken is cooked through. The internal temperature should reach 165°F. That’s it! You’ve made a comforting, hearty meal that is sure to please. For the full recipe, refer to the earlier section. - Ensure chicken reaches an internal temperature of 165°F. - Let the dish sit covered before serving for better flavor melding. Cooking chicken can be tricky, but a meat thermometer makes it easy. Insert it into the thickest part of the thigh. If it reads 165°F, your chicken is safe and juicy. Letting the dish rest before serving allows the flavors to mix well. It makes each bite taste better. - Experiment with spices like cayenne or Italian herbs. - Add a splash of lemon juice for brightness. To elevate your dish, try adding cayenne pepper for heat. Italian herbs can give it a nice herbal note. A splash of lemon juice adds brightness and balances the savory flavors. Just a little can make a big difference. - Serve in shallow bowls with a sprinkle of parsley. - Use fresh lemon wedges for color and flavor. Serving your dish can make it look special. Use shallow bowls to show off the chicken and rice. A sprinkle of fresh parsley adds a pop of color. Also, place a lemon wedge on the side for a fresh touch. It looks great and adds flavor. Want to make it even more special? Check out the Full Recipe for more tips! {{image_2}} When you make smothered chicken and rice, you can try many fun changes. These variations keep the meal exciting and tasty. - You can use boneless chicken thighs or breasts instead of bone-in. - For a vegetarian meal, consider tofu or seitan. They soak up flavors well. - Swap long-grain rice for brown rice for a nuttier taste. - Cauliflower rice works great too if you want a low-carb option. - Jasmine or basmati rice adds a unique flavor twist. - Add sweet corn or crunchy green beans to boost the nutrients. - For an earthy taste, toss in some mushrooms. They blend well with the dish. These variations make your smothered chicken and rice even more special. You can find the Full Recipe to get started! Store your leftover smothered chicken and rice in an airtight container. It stays fresh for up to 4 days. This way, you can enjoy it later without losing flavor. If you want to keep it longer, freeze the dish in individual portions. This method works well for up to 3 months. Just label the containers with the date before putting them in the freezer. To reheat, you can use a skillet or the microwave. In a skillet, add a splash of chicken broth to keep it moist. Heat until it gets warm throughout. If you use the microwave, heat it until it is hot. Enjoy your meal like it was just made! To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F. This ensures the chicken is safe to eat and juicy. If you don't have a thermometer, cut into the chicken. The meat should be white, not pink. Yes, you can prepare Smothered Chicken and Rice ahead of time. Cook the dish, let it cool, and store it in the fridge. When you're ready to eat, simply reheat it. The flavors will deepen, making it even tastier. Smothered Chicken and Rice pairs well with a side salad or steamed vegetables. A fresh green salad adds crunch and brightness. Steamed vegetables like broccoli or green beans bring color and nutrition to your meal. They balance the rich flavors of the chicken and rice. For the full recipe, check out the details above. This blog post shared easy steps to make smothered chicken and rice. You learned about the key ingredients like chicken thighs, rice, and tasty veggies. Following my instructions, you can create a hearty meal that's full of flavor. Remember, you can swap ingredients to fit your taste. This meal is great for lunch or dinner. Make it ahead or enjoy it fresh. I hope you feel inspired to try this dish and get creative!

Smothered Chicken and Rice

Indulge in a comforting dish with this delicious smothered chicken and rice recipe! Juicy chicken thighs are seared to perfection and then simmered with flavorful rice and vibrant veggies for a one-pan meal that's both easy and satisfying. Perfect for a family dinner, this recipe is a breeze to prepare and is sure to impress. Click through to explore the full recipe and bring this hearty dish to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain rice

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cups chicken broth

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon black pepper

Salt to taste

1 cup frozen peas and carrots mix

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, and paprika, then place them skin-side down in the skillet. Sear until browned, about 6-7 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside.

    In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.

      Stir in the rice and allow it to toast slightly for 1-2 minutes, ensuring it absorbs some of the flavors.

        Pour in the chicken broth, add the dried thyme, and season with additional salt if needed. Stir well to combine.

          Place the seared chicken thighs on top of the rice mixture. Lower the heat, cover, and simmer for 25 minutes.

            After 25 minutes, add the frozen peas and carrots on top of the chicken (do not stir it in). Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

              Once done, remove from heat and let it sit covered for 5 minutes before serving.

                Garnish with chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                    - Presentation Tips: Serve in large shallow bowls with a sprinkle of fresh parsley on top for a burst of color, and a lemon wedge on the side for an extra touch of freshness.