Smothered Chicken and Rice – Chicken Stirfry Easy Recipe
Smothered chicken and rice is a cozy classic your family will love. Rich flavors and tender chicken make this a weeknight favorite!
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup long grain white rice, uncooked
- 1/4 cup chopped parsley (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper. Brown the chicken skin-side down for about 5-6 minutes, then flip and cook for another 3-4 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the onion, bell pepper, and celery for 4-5 minutes until softened.
- Stir in the garlic, smoked paprika, thyme, and flour. Cook for another 1-2 minutes.
- Gradually whisk in the chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add the uncooked rice and stir to combine.
- Nestle the browned chicken thighs on top of the rice mixture. Cover with a lid and reduce heat to low.
- Simmer for 35–40 minutes or until rice is tender and chicken is fully cooked (internal temp should reach 165°F).
- Garnish with chopped parsley if desired and serve hot.