Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, paprika, and thyme.
- Heat olive oil in a large skillet over medium heat and brown the chicken on both sides. Remove and set aside.
- Sauté chopped onion and garlic until translucent.
- Sprinkle flour over the onions and garlic, cooking for 1 minute to form a roux.
- Gradually stir in chicken broth, scraping up any browned bits, and bring to a simmer.
- Return chicken to the skillet, cover, and cook on low for 25-30 minutes until chicken is tender and gravy thickens.
- Meanwhile, cook rice according to package instructions.
- Serve the chicken and gravy over fluffy rice, garnished with fresh parsley.
Notes
- Ensure chicken is cooked through for safe consumption.
- You can use boneless chicken breasts for quicker cooking.
- Adjust seasoning to taste with additional herbs or spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg