Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 2 cups water
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Feel free to substitute chicken thighs if that’s what you have on hand, or throw in some bell peppers for extra color and flavor. Remember, it’s all about working with what you have and making it your own!
Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
- Add the chicken broth, diced tomatoes, thyme, and paprika to the skillet. Stir everything together, scraping up any brown bits from the bottom of the pan.
- Add the rice and water to the skillet, stirring to combine. Return the chicken to the skillet, nestling it among the rice and sauce.
- Cover the skillet and simmer on low heat for about 25 minutes, or until the rice is tender and the chicken is cooked through.
- Garnish with fresh parsley before serving—it’s the finishing touch that adds a pop of color and freshness.
This dish is all about simplicity and flavor, a true testament to my mom’s way of making something special with just a few ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Smothered Chicken and Rice, recipe, cooking, food
