Southern Smothered Chicken and Rice
Rich, soulful, and steeped in tradition, this dish features tender, seasoned chicken simmered in a velvety onion gravy served over fluffy white rice—a true Southern classic.
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Protein | Bone-in chicken thighs | 3 pounds |
| Seasoning | Kosher salt | 2 tsp |
| Coarse black pepper | 2 tsp | |
| Granulated onion | 1 tsp | |
| Granulated garlic | 1 tsp | |
| Lemon pepper | 1 tsp | |
| Chili powder | 1 tsp | |
| Cayenne pepper | ¼ tsp | |
| Cooking Base | Neutral oil | 2 tsp |
| Unsalted butter | 6 tbsp | |
| Yellow onion (sliced) | 1 | |
| All-purpose flour | 6 tbsp | |
| Chicken bouillon powder | 1 tbsp | |
| Unsalted chicken stock | 4 cups | |
| Serving | Cooked white rice | 6 cups |
Instructions
-
Prep the Pot:
Heat a large Dutch oven or cast iron skillet over medium-high heat. -
Season the Chicken:
Combine all spices in a bowl. Season chicken thoroughly, including under the skin. -
Brown the Chicken:
Add oil to the pot and brown chicken on both sides (about 6 minutes total). Remove and set aside. -
Sauté the Onions:
Melt butter in the same pot. Add sliced onions and cook until soft and translucent, 5–7 minutes, scraping up any browned bits. -
Make the Gravy:
Stir in flour and bouillon powder. Slowly whisk in chicken stock to form a smooth gravy. Taste and adjust seasoning as needed. -
Simmer the Chicken:
Bring gravy to a gentle boil. Return chicken to the pot, cover, reduce heat, and simmer for 1 hour, stirring occasionally, until chicken is tender. -
Serve:
Spoon chicken and gravy over warm white rice. Garnish with fresh herbs if desired. Enjoy!
