Description
A Southern-inspired soul food dish where seared chicken thighs simmer in a rich, garlicky gravy with fluffy long-grain rice, all cooked in a single skillet for effortless comfort. Savory, creamy, and deeply satisfying.
Ingredients
1 cup all-purpose flour
3 bone-in chicken thighs (skin removed)
4 cloves garlic (minced)
1 tablespoon paprika
1 teaspoon thyme (fresh or dried)
1 teaspoon black pepper
2 cups chicken broth
1 cup long-grain rice
1 tablespoon olive oil
1/2 cup water (to deglaze pan)
1/2 teaspoon salt
Instructions
Heat olive oil in a large skillet over medium-high
Season chicken thighs with salt and pepper; sear 3-4 minutes per side
Push chicken aside; sauté garlic, paprika, and thyme in rendered fat
Sprinkle flour to form a roux, stirring 1-2 minutes
Deglaze pan with water, scraping browned bits
Add broth, rice, and remaining spices
Bring to boil, then simmer covered 20-25 minutes
Ladle over white rice if desired, or serve directly from pan
Notes
Use skinless thighs for lower fat; adjust liquid for desired gravy consistency
Substitute vegetable broth for a lighter version
Add cooked peas or carrots as optional veggie boost
Leftovers keep well in fridge 3-4 days
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Simmering
- Cuisine: American South