Description
A comforting dish of chicken smothered in a rich sauce served over rice.
Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can cream of mushroom soup
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, brown the chicken thighs over medium heat.
- Remove chicken and sauté onion, garlic, and bell pepper until soft.
- Add cream of mushroom soup, chicken broth, paprika, salt, and pepper. Stir well.
- Return the chicken to the skillet and simmer for 10 minutes.
- Transfer the mixture to a baking dish.
- Spread the rice evenly over the chicken.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
Notes
- Serve with a side of vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use chicken breast for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: smothered chicken and rice