Ingredients:

  • 4 Boneless, skinless chicken thighs
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • ½ tsp Dried Thyme
  • ½ tsp Black Pepper
  • 1 tsp Kosher Salt
  • 2 Tbsp Vegetable Oil
  • 1 medium Yellow Onion, diced
  • 1 Green Bell Pepper, diced
  • 2 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 2 cups Chicken Broth (low sodium preferred)
  • 1 Tbsp Worcestershire Sauce
  • Pinch of Cayenne Pepper (optional)
  • 2 cups Long-Grain White Rice
  • 4 cups Water (for rice)
  • Salt for the rice water

Instructions:

  1. Cook rice according to package directions using 4 cups of water and salt. Set aside once finished.
  2. Pat chicken thighs thoroughly dry. Combine paprika, garlic powder, thyme, salt, and pepper. Coat both sides of the chicken evenly with the seasoning mixture.
  3. Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Sear chicken thighs undisturbed for 4–5 minutes per side until deep golden brown. Remove chicken and set aside, leaving the drippings in the pan.
  4. Reduce heat to medium. Add diced onion and bell pepper to the skillet. Sauté for 5–7 minutes, scraping up any browned bits (fond) from the bottom, until softened. Add minced garlic and cook for 1 minute more until fragrant.
  5. Sprinkle the flour over the softened vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste, achieving a light golden roux.
  6. Slowly whisk in the chicken broth until the mixture is smooth and lump-free. Stir in Worcestershire sauce, pepper, and cayenne (if using). Bring the liquid to a gentle simmer.
  7. Return the seared chicken thighs to the gravy, nestling them down so they are mostly submerged. Reduce heat to low, cover the skillet tightly, and simmer gently for 30–35 minutes, or until the chicken is tender and fully cooked.
  8. Remove chicken and set aside briefly while resting. Taste the gravy and adjust salt if necessary. If the gravy is too thin, uncover and simmer for 5 minutes to reduce slightly.
  9. Serve the tender Smothered Chicken immediately over the fluffy rice, generously spooning the rich brown gravy over the top.