Smothered Chicken and Rice
👨🍳 How to Make It
1. Get Your Pot Ready
Preheat a large Dutch oven or cast iron skillet over medium-high heat to start building flavor from the first step.
2. Season the Chicken
3. Sear the Chicken
Add oil to the hot pot and brown the chicken for about 3 minutes per side, until golden and crisp. Remove and set aside.
4. Cook the Onions
Add butter to the same pot and toss in the sliced onions. Cook for 5–7 minutes, stirring often and scraping up the flavorful bits from the bottom.
5. Build the Gravy
Sprinkle in the flour and bouillon powder. Stir constantly for 1–2 minutes to cook the flour. Slowly pour in the chicken stock, whisking as you go to avoid lumps. Let the gravy thicken slightly and taste to adjust seasoning.
6. Simmer Everything Together
Bring the gravy to a gentle boil, then carefully return the chicken to the pot. Lower the heat, cover, and simmer for 1 hour, stirring now and then, until the chicken is fall-off-the-bone tender.
7. Serve and Savor
Spoon the tender chicken and rich gravy over warm white rice. Garnish with fresh parsley or green onions if you’d like.
✨ Pro Tip: Want to kick it up a notch? Serve with a side of cornbread or a drizzle of hot sauce for extra Southern flair.
