Ingredients
Scale
- 3 pounds Bone-in Chicken Thighs
- Diamond Crystal Kosher Salt
- Ground Black Pepper
- Granulated Garlic
- Lemon Pepper
- 6 tablespoons Unsalted Butter
- 1 Yellow Onion, sliced
- 6 tablespoons All-purpose Flour
- Chili Powder
- Cayenne Pepper
- 1 tablespoon Chicken Bouillon Powder
- 4 cups Low Sodium Chicken Stock
- 6 cups Cooked White Rice
Instructions
- Prepare the chicken thighs with salt, pepper, granulated garlic, and lemon pepper, coating each piece well.
- Brown the chicken in a large skillet, melting the butter over medium heat. Cook for about 5-7 minutes until golden brown, then flip and cook for an additional 5 minutes. Remove the chicken and set aside.
- Make the gravy by adding the sliced onion to the skillet and sautéing until soft, about 3-4 minutes. Stir in flour, chili powder, and cayenne pepper, cooking for 1-2 minutes.
- Add chicken stock and chicken bouillon powder gradually, whisking until the gravy thickens.
- Return the chicken to the skillet, spooning some gravy on top. Cover and simmer on low for 25-30 minutes until cooked through.
- Serve the smothered chicken over cooked white rice, spooning extra gravy on top.
Notes
Sprinkle with fresh herbs for added flavor and pair with vegetables or salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg