Here are two simple and delicious recipes for Smothered Chicken and Rice. The first is a classic Creole-style recipe, and the second is a simpler, more everyday version.
### Recipe 1: Creole Smothered Chicken and Rice
#### Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp cayenne pepper (optional)
– 1/2 cup vegetable oil
– 1 large onion, sliced
– 1 green bell pepper, sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce (optional)
– 2 cups long-grain white rice
– 4 cups water or chicken broth (for cooking rice)
– Fresh parsley, chopped (for garnish)
#### Instructions:
1. **Season the Chicken:**
– In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
– Dredge the chicken breasts in the flour mixture, shaking off any excess.
2. **Brown the Chicken:**
– Heat the vegetable oil in a large skillet over medium heat.
– Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. **Sauté the Vegetables:**
– In the same skillet, add the sliced onion and bell pepper. Cook until softened, about 5 minutes.
– Add the minced garlic and cook for an additional 1 minute.
4. **Make the Sauce:**
– Stir in the chicken broth, diced tomatoes, Worcestershire sauce, and hot sauce (if using). Bring to a simmer.
5. **Simmer the Chicken:**
– Return the chicken to the skillet, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through.
6. **Cook the Rice:**
– While the chicken is simmering, cook the rice according to package instructions using water or chicken broth.
7. **Serve:**
– Serve the chicken over the cooked rice, spooning the sauce over the top. Garnish with chopped parsley.
### Recipe 2: Everyday Smothered Chicken and Rice
#### Ingredients:
– 4 boneless, skinless chicken breasts
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp paprika
– 2 tbsp olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 tbsp cornstarch
– 2 cups long-grain white rice
– 4 cups water or chicken broth (for cooking rice)
– Fresh parsley, chopped (for garnish)
#### Instructions:
1. **Season the Chicken:**
– Season the chicken breasts with salt, black pepper, and paprika.
2. **Brown the Chicken:**
– Heat the olive oil in a large skillet over medium heat.
– Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. **Sauté the Vegetables:**
– In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
– Add the minced garlic and cook for an additional 1 minute.
4. **Make the Sauce:**
– In a small bowl, whisk together the chicken broth and cornstarch.
– Pour the mixture into the skillet and bring to a simmer.
5. **Simmer the Chicken:**
– Return the chicken to the skillet, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through.
6. **Cook the Rice:**
– While the chicken is simmering, cook the rice according to package instructions using water or chicken broth.
7. **Serve:**
– Serve the chicken over the cooked rice, spooning the sauce over the top. Garnish with chopped parsley.
Enjoy your delicious Smothered Chicken and Rice!