👨‍🍳 Instructions

1. 1

   Season chicken pieces generously with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden brown. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

   💡 Tip: Use the rendered chicken fat for extra flavor.
3. 3

   Stir in minced garlic and cook for 1 minute until fragrant.

4. 4

   Add tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly.

   💡 Tip: This helps to develop the tomato flavor.
5. 5

   Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes to toast the flour.

   💡 Tip: This forms a roux that will thicken the gravy.
6. 6

   Gradually whisk in the chicken broth and water, ensuring no lumps form. Add thyme and bay leaf. Bring the mixture to a simmer.

   💡 Tip: Whisk continuously as you add the liquids.
7. 7

   Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the gravy. Season with additional salt and pepper to taste.

   💡 Tip: Taste and adjust seasoning before covering.
8. 8

   Cover the pot, reduce heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the gravy has thickened.

   💡 Tip: Stir occasionally to prevent sticking.
9. 9

   While the gravy simmers, cook the long-grain rice according to package directions. Fluff with a fork before serving.

   💡 Tip: Use a 1:2 ratio of rice to water for fluffy rice.
10. 10

    Remove the bay leaf from the gravy before serving. Serve the hot chicken gravy spooned over the fluffy white rice.