Frango ensopado com arroz, cremoso e ao estilo do Sul

Ingredientes

• 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup long-grain white rice, rinsed
• 1 tsp dried thyme
• 1/2 tsp paprika
• 1/2 cup heavy cream

Modo de preparo

1. 1

   Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. 2

   Heat vegetable oil in a 12-inch cast iron skillet or deep stainless steel pan over medium-high heat.

3. 3

   Sear chicken skin-side down: Place chicken skin-side down and sear for 5–7 minutes without moving them, until the skin is mahogany-colored and shattering.

4. 4

   Flip and remove chicken: Flip the chicken and sear for another 3 minutes. Remove chicken to a plate.

5. 5

   Melt butter: Reduce heat to medium. Melt the butter into the residual chicken fat in the same pan.

6. 6

   Sauté onion: Add the diced onion and sauté for 4–5 minutes until translucent.

7. 7

   Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.

8. 8

   Create roux: Sprinkle in the flour, thyme, and paprika, stirring constantly for 2 minutes to cook out the raw flour taste until it smells nutty.

9. 9

   Whisk in broth: Slowly whisk in the chicken broth, scraping the bottom of the pan to release all the brown bits (fond).

10. 10

    Add rice: Stir in the rinsed long-grain white rice.