Smothered Chicken over Rice

Ingredients:
4 bone-in chicken thighs (or breasts)
2 tablespoons vegetable oil
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream or milk
2 cups cooked white rice
1 tablespoon chopped parsley (for garnish)

Instructions:

Pat the chicken dry and season with salt, pepper, paprika, garlic powder, and onion powder.

Dredge each piece lightly in flour, shaking off the excess.

Heat oil in a large skillet over medium heat. Brown chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.

In the same skillet, add onions and bell peppers. Sauté until soft and slightly caramelized, then add garlic and cook for 1 minute.

Sprinkle 2 tablespoons of flour into the pan and stir to coat the vegetables. Slowly pour in chicken broth while stirring to create a smooth gravy.

Stir in the heavy cream or milk and bring to a gentle simmer.

Return the chicken to the skillet, cover, and cook on low for 25–30 minutes until the chicken is tender and the gravy has thickened.

Serve the smothered chicken over a bed of warm rice, spooning plenty of rich gravy on top.