Imagine a dish that combines the crispy, golden perfection of chicken thighs with the hearty, nutty goodness of brown rice—all wrapped up in a one-skillet wonder that screams Southern comfort food. This Smothered Chicken with Brown Rice isn't just a meal; it's a culinary journey that transforms simple ingredients into a mouthwatering experience that will have your family begging for seconds. Get ready to unlock the secrets of a restaurant-quality dinner that's surprisingly easy to make right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup brown rice
- 2 cups chicken broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning generously with salt, pepper, and thyme on both sides.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes until skin becomes golden brown and crispy.
- Flip chicken thighs and cook for an additional 4-5 minutes on the other side. Remove chicken from the pan and set aside on a plate.
- In the same skillet, add sliced onions and minced garlic. Sauté for 3-4 minutes until onions become translucent and slightly caramelized.
- Add brown rice to the skillet and stir to coat with the onion and garlic mixture, toasting the rice for 1-2 minutes.
- Pour chicken broth into the skillet, stirring to combine with the rice and scraping up any browned bits from the bottom of the pan.
- Nestle the browned chicken thighs on top of the rice, ensuring they are partially submerged in the liquid.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 35-40 minutes or until rice is tender and chicken is cooked through.
- Remove from heat and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- • For extra crispy chicken skin, ensure your chicken thighs are completely dry before seasoning and cooking. • Use a cast-iron skillet if possible—it provides even heat distribution and helps develop a beautiful golden crust. • Don't rush the caramelization process for onions; letting them slowly develop color adds depth to the overall flavor. • Make sure to scrape up the browned bits from the pan when adding broth—these are packed with flavor! • Let the dish rest for 5 minutes after cooking to allow the rice to absorb any remaining liquid and the chicken to retain its juiciness. • For a flavor boost, consider adding a splash of white wine or using homemade chicken stock instead of store-bought broth.
Nutrition Facts
Calories: 287kcal
Carbohydrates: g
Protein: 28g
Fat: g
Saturated Fat: g
Cholesterol: 76mg
