Memaw would be shouting a “yeehaw” for this bit of vittles! Homestyle Chicken & Rice Supper will get everyone to the table in a heartbeat. Long-grain rice does a little jig when added to a savory broth mixture, topped with juicy chicken thighs that are baked until the cows come home (not really, just until golden and crispy)! It doesn’t get any better than Homestyle Chicken & Rice Supper when looking for the comforts of a great homecooked meal. Memaw definitely knows how to “yeehaw” with this one! Let’s eat!
Ingredients
- 2 cups long-grain white rice
- 1 medium white onion, diced
- 6 tablespoons salted butter, melted
- 2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 whole chicken thighs, bone-in and skin-on
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large bowl, add the rice, the onion, 3 tablespoons of the melted butter, and the flour and stir to combine.
Step 4 –Add the chicken broth, the heavy cream, the salt, and the black pepper to the rice mixture and stir to combine.
Step 5 –Pour the rice mixture into the prepared baking dish and top with the chicken thighs.
Step 6 –Use a pastry brush to coat the chicken thighs with the remaining melted butter.
Step 7 –Evenly sprinkle the chicken thighs with the Italian seasoning, the garlic powder, and the paprika.
Step 8 –Cover the baking dish with aluminum foil and bake the chicken mixture, about 1 hour.
Step 9 –Discard the aluminum foil and bake the chicken mixture until the meat reaches an internal temperature of 165 degrees F, its juices run clear, its skin is crispy, and the rice is cooked through and fluffy, about 30 minutes.
Step 10 –Serve.
