1. Prepare the Chicken:
- Pat the chicken dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Heat oil in a large skillet over medium-high heat. Sear the chicken skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. Cook the Vegetables:
- In the same skillet, add the chopped onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Make the Gravy:
- Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in chicken broth and milk, ensuring no lumps remain. Add thyme, cayenne (if using), and adjust salt and pepper to taste.
4. Simmer the Chicken:
- Return the chicken to the skillet, nestling it into the gravy. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
5. Cook the Rice:
- While the chicken is cooking, rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring water or chicken broth, butter, and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork.
6. Serve:
- Spoon the rice onto plates or a large serving platter. Top with the smothered chicken and generous amounts of gravy. Garnish with chopped parsley, if desired.
Tips:
- Chicken Options: Use boneless chicken breasts or thighs for quicker cooking, but reduce the simmering time to prevent overcooking.
- Vegetable Add-Ins: Add mushrooms, carrots, or celery for extra flavor and nutrition.
- Spice Level: Adjust the cayenne or smoked paprika based on your heat preference.
This dish is the epitome of comfort food, combining creamy, savory gravy with tender chicken and fluffy rice. Enjoy!