Smothered Chicken with Rice and Gravy
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 onion, sliced
- 3 garlic cloves
- 2 celery stalks, sliced
- 1 green pepper, sliced
- 40 g plain flour
- 500 ml chicken stock
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 300 g long-grain white rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 849 kcal
- Protein
- 51 g
- Carbohydrate
- 71.7 g
- of which sugars
- 4 g
- Fat
- 39.2 g
- of which saturates
- 9.7 g
- Fibre
- 3.3 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken thighs well. Heat the vegetable oil in a large flameproof casserole over a medium-high heat and brown the thighs for 4-5 minutes on each side until golden, then lift out onto a plate.
- 2
Add the onion, garlic cloves, celery stalks and green pepper to the pan and cook for 6-8 minutes, stirring now and then, until softened.
- 3
Stir in the plain flour and smoked paprika and cook for 1 minute, then gradually pour in the chicken stock, stirring constantly to stop it going lumpy.
- 4
Return the chicken thighs to the pan, add the dried thyme, cover and simmer gently for 25-30 minutes, turning once, until the chicken is cooked through with no pink left at the bone.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions, then drain.
- 6
Spoon the rice into bowls and top with the smothered chicken and its gravy.
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