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Golden brown chicken thighs smothered in creamy gravy over white rice, garnished with chopped parsley in a black skillet

Creamy Smothered Chicken and Rice

Chakorito
A rich, soul-warming one-pan meal with tender chicken, creamy gravy, and fluffy rice that feels like Sunday supper any night of the week.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dinner, Lunch
Cuisine American, southern
Servings 4
Calories 580 kcal

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1½ cups chicken broth
  • ½ cup heavy cream
  • 1 cup long grain rice rinsed
  • 1 tsp paprika
  • ½ tsp dried thyme
  • Salt and pepper to taste

Instructions
 

  • Season chicken with salt, pepper, paprika, and thyme. Sear in butter and olive oil until browned.
  • Remove chicken. In the same pan, sauté onion and garlic.
  • Add flour and stir to make a roux.
  • Pour in broth gradually, then stir in cream.
  • Return chicken to pan. Simmer covered 20 min.
  • Add rice, stir gently. Cover and cook 20–25 min more.
  • Let rest before serving. Garnish with parsley.

Notes

  • Use homemade broth for extra flavor.
  • Let rest 10 minutes to thicken sauce.
  • Add more broth if rice needs extra cooking.
  • Store rice and chicken separately for best leftovers.
Keyword Smothered Chicken and Rice