Southern Smothered Chicken and Rice with Creamy Gravy

Ingredients

Chicken and seasoning

• 1 pound skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning
• 1 tablespoon onion powder
• 1 teaspoon poultry seasoning
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika

Browning

• 1/4 cup vegetable oil

Aromatics

• 1 medium onion, chopped
• 1 cup fresh celery, chopped
• 2 teaspoons minced garlic

Gravy

• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk

Rice (served alongside)

• 1 1/2 cups long-grain white rice, uncooked
• 3 cups water or chicken broth
• 1/2 teaspoon salt

How to Make It

1. Clean the chicken thighs — rinse and pat dry.
2. In a bowl, combine the salt, Cajun seasoning, onion powder, poultry seasoning, garlic powder, and smoked paprika.
3. Season the chicken thighs on all sides with the spice mixture, pressing gently so the seasoning adheres.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Place the seasoned chicken thighs in the hot skillet in a single layer — do not crowd the pan.
6. Brown the chicken on both sides until golden — the chicken does not need to be cooked through at this stage.
7. Remove the browned chicken from the skillet and set aside; leave the oil and drippings in the pan.
8. Add the chopped onion and celery to the same skillet and saute for about 2 minutes, stirring to coat them in the pan drippings.
9. Add the minced garlic and cook for 1 additional minute.
10. Remove the sauteed onions, celery, and garlic from the skillet and set aside with the chicken.
11. Add the 3 tablespoons of flour to the oil remaining in the skillet and stir, cooking for about 1 minute to form a roux.
12. Pour in the 2 cups of chicken broth slowly, whisking constantly so no lumps form.
13. Let the gravy cook on medium heat for about 2 minutes, stirring occasionally.
14. Pour in the 1 cup of whole milk and stir to combine.
15. Let the creamy gravy cook for about 3 more minutes on medium heat.
16. Return the chicken and the reserved onion, celery, and garlic to the skillet; stir so all the chicken is coated with gravy.
17. Place a lid on the skillet, reduce heat to medium-low, and let everything cook for 30 to 35 minutes, turning the chicken occasionally.
18. Meanwhile, bring the water or chicken broth and salt to a boil in a separate saucepan, stir in the rice, cover, reduce to a low simmer, and cook for 18 minutes or until the liquid is absorbed.
19. Remove the lid from the skillet — the gravy should have thickened and the chicken should be fully cooked through.
20. Serve the smothered chicken and gravy over a bed of fluffy rice.

Curtis's Tips

• This dish tastes even better the next day — make it ahead and reheat gently over low heat, adding a splash of broth if the gravy has thickened too much.
• Don't overcrowd the skillet when browning the chicken — use a pan big enough to hold all the pieces without stacking.
• The chicken does not need to cook through during the browning stage; the 30-35 minute covered simmer finishes the job.
• For an alternate, oven-finished version: dredge the chicken in 2-3 cups seasoned flour, fry until golden brown, then build the gravy with 1/2 stick butter, minced garlic, mixed vegetables, chicken broth, and heavy creamer in place of milk, and finish covered in a 400°F oven for 30-45 minutes. This method is closer to the smothered chicken wings. Either approach works; the stovetop version above is the original.
• For a richer gravy, substitute heavy cream for the whole milk.