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smothered chicken rice and gravy
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Smothered Chicken and Rice

A comforting Southern classic, this smothered chicken and rice recipe delivers tender chicken simmered in a rich, homemade gravy served over fluffy long-grain rice. It’s soul food at its finest — perfect for family dinners, meal prep, or impressing guests without fancy ingredients.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Dinner
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 8 pieces chicken thighs and legs or breast
  • 3 tbsp vegetable oil or bacon grease
  • 1 tbsp seasoned salt
  • 1 tbsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional
For the Gravy:
  • 2 large onions sliced
  • 1 bell pepper diced
  • 2 celery stalks chopped
  • 4 cloves garlic smashed
  • 3 tbsp all-purpose flour
  • 2-3 cups chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • A few sprigs fresh thyme
For the Rice:
  • 2 cups long grain rice
  • 4 cups liquid half broth, half water
  • 1 tbsp butter
  • Pinch of salt

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Saucepan (for rice)
  • Mixing bowls
  • Tongs
  • Measuring spoons and cups

Method
 

Season Chicken
  1. Pat chicken dry. Combine spices and rub all over chicken. Let rest for 20 minutes.
Sear Chicken
  1. Heat oil in large skillet. Brown chicken skin-side down (5–7 mins), then flip and brown other side (3–5 mins). Remove and set aside.
Make Gravy Base
  1. In same pan, sauté onions, peppers, and celery 8 mins. Add garlic. Sprinkle flour, stir 2 mins. Gradually add broth. Stir in Worcestershire, thyme, bay leaf. Simmer to thicken.
Smother Chicken
  1. Return chicken to skillet. Spoon gravy on top. Cover and simmer on low:
  2. Legs/Thighs: 35–45 mins
  3. Breasts: 20–25 mins
  4. Ensure internal temp reaches 165°F.
Cook Rice
  1. Rinse rice until water runs clear. Boil liquid, butter, and salt. Add rice, cover, reduce heat. Simmer 15 mins, turn off heat and let sit 10 mins. Fluff with fork.
Assemble and Serve
  1. Plate rice, top with chicken, and spoon generous amount of gravy. Garnish with parsley or green onion if desired.

Notes

Use bone-in, skin-on chicken for best flavor.
Gravy too thick? Add broth. Too thin? Simmer uncovered.
Optional add-ins: cream for richness, diced tomatoes for tang, mushrooms for depth.
Store leftovers up to 3 days. Gravy tastes even better next day!