Description
This recipe delivers comforting and flavorful Smothered Chicken and Rice, featuring tender chicken thighs in a vibrant roasted red pepper cream sauce. It’s a surprisingly easy weeknight meal that’s sure to become a family favorite.
Ingredients
- 4 chicken thighs (≈800g / 1¾lb), bone-in, skin-on
- 1½ cups rice (300g), long-grain
- 3 cups chicken broth (720ml), low-sodium
- 1 cup heavy cream (240ml)
- 1 red bell pepper, large
- 1 onion (≈150g / 5oz), medium, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin (optional)
- 2 tbsp olive oil (30ml)
- 2 tbsp butter (28g), unsalted
- ¼ cup almond slivers (30g), toasted
- 2 tbsp parsley (8g), fresh, chopped
- Salt and pepper to taste
Instructions
- Prepare Chicken: Preheat oven to 200°C (400°F). Season chicken with salt, pepper, and paprika.
- Sear Chicken: Sear chicken skin-side down in olive oil for 4 minutes, then flip and sear for 2 minutes.
- Bake Chicken: Bake chicken for 20-25 minutes, until internal temperature reaches 74°C (165°F). Rest for 10 minutes.
- Cook Rice: Rinse rice, then simmer with broth for 15-18 minutes, until liquid is absorbed. Fluff with a fork.
- Roast Pepper: Broil red pepper until charred, steam for 2 minutes, peel, seed, and chop.
- Make Sauce: Sauté onion and garlic in olive oil and butter. Add pepper, paprika, and cumin.
- Finish Sauce: Add broth and simmer. Stir in cream and cook until thickened. Season with salt and pepper.
- Plate & Serve: Serve rice topped with chicken and sauce. Garnish with almonds and parsley.
Notes
Pat chicken dry for crispy skin. Don’t overcrowd the skillet when searing. Resting the chicken allows juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Searing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg