In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Smothered Chicken with Peppers & Onion Gravy: A Comforting Southern Delight

There’s something undeniably comforting about a dish that brings together the warmth of spices, the richness of gravy, and the heartiness of perfectly cooked chicken. Smothered Chicken with Peppers & Onion Gravy is a Southern classic that embodies all these elements, making it the perfect meal for any occasion. Whether you’re cooking for family, friends, or just yourself, this recipe promises to deliver a savory experience that’s both satisfying and soul-soothing.

Why You’ll Love This Recipe

1. Flavorful and Rich: The combination of Cajun seasoning, paprika, and a medley of spices elevates the chicken to new heights, while the onion and pepper gravy adds depth and richness.
2. Simple Ingredients, Big Impact: With a handful of everyday ingredients, this recipe transforms ordinary chicken thighs into a delightful dish.
3. Comfort in a Bowl: Served over a bed of steamed white rice, this smothered chicken is the epitome of comfort food.
4. Versatile: The recipe can be easily adjusted to suit different tastes. Add more heat with extra Cajun spice, or incorporate different vegetables for a twist.

Ingredients You’ll Need

• Chicken: 4–6 bone-in, skin-on chicken thighs. The bone and skin add flavor and help keep the chicken moist.
• Vegetables: A medium onion and a mix of red and yellow bell peppers for sweetness and color.
• Aromatics: Minced garlic for that essential aromatic base.
• Gravy Base: Flour, chicken broth, and optional heavy cream for a luscious, velvety finish.
• Spices: Paprika, Cajun seasoning, garlic powder, onion powder, dried thyme, salt, and cracked black pepper.
• Serving Suggestion: Cooked white rice to soak up all that delicious gravy.

Step-by-Step Instructions

1. Prepare and Season the Chicken:
   Begin by patting the chicken thighs dry with paper towels. This step ensures that the skin crisps up nicely during searing. Generously season both sides with a blend of Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper.

2. Sear the Chicken:
   Heat a large cast iron skillet over medium-high heat and add olive oil. Once hot, place the chicken thighs skin-side down and sear until golden brown and crispy, about 4–5 minutes per side. Remove and set aside, leaving the flavorful bits in the pan.

3. Build the Gravy Base:
   In the same skillet, melt a tablespoon of butter. Add the sliced onions and bell peppers, sautéing for 5–6 minutes until soft and lightly caramelized. Stir in the minced garlic and cook briefly.

4. Make the Gravy:
   Sprinkle 1 tablespoon of flour over the veggies, stirring to coat. Gradually whisk in the chicken broth, ensuring a smooth consistency. Bring to a simmer, allowing the sauce to thicken. Stir in the heavy cream for added richness, adjusting seasoning as needed.

5. Smother the Chicken:
   Return the seared chicken thighs to the skillet, nestling them into the gravy. Spoon some gravy over the top and cover the pan. Simmer on low heat for 15–20 minutes, allowing the flavors to meld and the chicken to become tender.

6. Serve:
   Serve the smothered chicken over a bed of steamed white rice, ladling plenty of that rich onion-pepper gravy on top.

Cooking Tips

• For Extra Crispiness: Ensure the chicken skin is thoroughly dried before seasoning and searing.
• Customize Your Heat: Adjust the amount of Cajun seasoning to suit your spice preference.
• Gravy Consistency: If the gravy is too thick, add a splash more chicken broth; if too thin, let it simmer uncovered to reduce.

Perfect Pairings

Pair this dish with a side of sautéed greens or a simple green salad for a complete meal. A glass of chilled white wine or a light beer complements the bold flavors beautifully.

Conclusion

This Smothered Chicken with Peppers & Onion Gravy is more than just a meal; it’s an experience of comfort and flavor that is easy to prepare and sure to impress. Whether it’s a regular weeknight dinner or a special occasion, this dish will undoubtedly bring joy to the table. Enjoy it with loved ones, and savor every bite of this Southern classic!

Smothered Chicken with Peppers & Onion Gravy

A comforting dish of tender chicken thighs smothered in a rich gravy with bell peppers and onions, perfect over a bed of rice.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Southern

Calories: 670

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 pieces bone-in, skin-on chicken thighs
• 1 tablespoon olive oil for searing
• 1 tablespoon butter

Vegetables and Aromatics

• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3 cloves garlic, minced

Gravy Base

• 1 tablespoon flour for thickening
• 480 ml chicken broth
• 120 ml heavy cream optional, for richness

Seasonings

• 1 tsp paprika
• 1 tsp Cajun seasoning
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• to taste Salt and cracked black pepper

To Serve

• as needed Cooked white rice

Equipment

• Cast Iron Skillet

Method

 

1. Pat the chicken thighs dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper.
2. Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy (about 4–5 minutes per side). Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter, then add the onions and bell peppers. Sauté for 5–6 minutes, stirring often, until soft and lightly caramelized. Add the minced garlic and cook for another 30 seconds. Sprinkle in 1 tablespoon of flour, stirring well to coat the veggies.
4. Gradually pour in the chicken broth, whisking as you go to remove any lumps. Bring it to a simmer — the sauce will start to thicken into a silky gravy. Add the heavy cream (if using) and adjust seasoning.
5. Return the seared chicken thighs to the skillet, nestling them into the gravy with the peppers and onions. Spoon some gravy over the top and cover the pan. Simmer on low heat for 15–20 minutes.
6. Spoon a bed of steamed white rice into a bowl. Place the smothered chicken on top and ladle plenty of that rich onion-pepper gravy over it.

Notes

For a lighter version, you can skip the heavy cream, and the dish will still be delicious. Adjust the seasoning based on your spice preference.