Smothered Chicken

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 tsp black pepper
• 2 tsp oregano
• 2 tsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp butter
• 3 minced garlic cloves
• 2 white onions
• 1/2 cup all-purpose flour
• 5 cups chicken broth
• 1 tbsp rosemary
• 1 tbsp thyme
• 8 oz mushrooms
• 2 cups rice
• 2.5 cups water

Instructions

1. Season the chicken thighs with black pepper, oregano, salt, garlic powder, and onion powder, coating well on both sides.
2. Heat oil in a pan over medium heat and sear the chicken for about 3 minutes per side.
3. Remove the chicken from the heat after about 5 minutes.
4. In the same pan, melt 2 tablespoons of butter, then add 3 minced garlic cloves and 2 white onions, and sauté for about 2-3 minutes.
5. Add 1/2 cup of all-purpose flour and mix it in.
6. Pour in 5 cups of chicken broth and mix until there are no lumps.
7. Add the chicken back into the pan.
8. Add 1 tablespoon each of rosemary and thyme, mix well, cover, lower the heat to low, and cook for 30 minutes.
9. Meanwhile, prepare the rice in a rice cooker with 2 cups of washed rice and 2.5 cups of water, selecting the white rice setting.
10. After 35 minutes, the rice should be fluffy.
11. After 30 minutes of cooking the chicken, add 8 ounces of mushrooms and mix everything together.
12. Check for salt and adjust if necessary.
13. If the gravy is too thin, mix a little flour with cold water or broth and add it until the desired consistency is reached.
14. Add parsley, cover, and continue cooking for another 15 minutes.
15. Serve the smothered chicken over white rice or mashed potatoes.