Smothered Chicken and Rice Directions:
-
Pat chicken dry and season with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
-
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
-
Sear chicken 4–5 minutes per side until golden. Remove and set aside.
-
In the same pan, sauté onions and bell peppers until tender and lightly browned. Add garlic and cook 1 minute more.
-
Sprinkle flour over veggies and stir to coat. Cook 2–3 minutes.
-
Slowly whisk in broth and almond milk. Add Worcestershire and thyme. Simmer 5–6 minutes until thickened.
-
Return chicken to skillet, nestling into gravy. Spoon gravy on top.
-
Cover and simmer on low for 35–40 minutes until chicken is cooked through and tender.
-
Meanwhile, cook rice: bring water or broth to boil, add rice and salt. Reduce heat, cover, and cook 18–20 minutes. Let sit covered 5 minutes.
-
Serve chicken and gravy over fluffy rice.
WW Points Calculation:
-
6 skinless bone-in chicken thighs: 0 pt
-
1 tbsp olive oil: 4 pt
-
2 tbsp flour: 2 pt
-
1 ½ cups rice: 15 pt
-
½ cup unsweetened almond milk: 1 pt
-
Remaining ingredients (onion, bell pepper, garlic, broth, seasonings): 0 pt
Total Points: 22
Servings: 6
Per Serving: 3.67 points
Nutrition Information:
Calories: 290
Fat: 7g
Protein: 24g
Carbohydrates: 28g
Sugar: 3g
Sodium: 310mg
I'm waiting for your comments! Enjoy!
