Sweet Heat Southern Smothered Chicken & Rice

Featuring Rollicking Buckaroo Pepper Jam

Serves: 4–6
Prep Time: 15 min | Cook Time: 45 min

Ingredients

4 boneless, skinless chicken thighs (or breasts)

2 tbsp vegetable oil

1 small onion, finely chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

1 cup chicken broth

½ cup Rollicking Buckaroo Pepper Jam (Medium or Extra Hot)

1 (14 oz) can diced tomatoes, drained

1 tsp smoked paprika

½ tsp cayenne (optional for extra kick)

Salt and black pepper to taste

3 cups cooked white rice

2 tbsp butter (optional for finishing)

Directions

Sear the Chicken
In a large cast-iron skillet, heat oil over medium-high. Season chicken with salt and pepper, then brown both sides until golden, about 3–4 minutes per side. Remove and set aside.

Make the Sauce
In the same pan, sauté onion, bell pepper, and garlic until soft and fragrant. Stir in tomatoes, chicken broth, and Rollicking Buckaroo Pepper Jam. Add smoked paprika and cayenne.

Simmer & Smother
Return chicken to the skillet, spooning sauce over top. Lower heat, cover, and simmer 25–30 minutes until chicken is tender and sauce thickens.

Serve It Up
Spoon the chicken and sauce over hot cooked rice. Add a pat of butter if desired for that Southern richness.

Serving Suggestion

Serve with crispy okra or buttermilk cornbread and a tall glass of sweet tea for an authentic Alabama–Mississippi feel.