1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, seasoning them with salt, pepper, smoked paprika, and dried thyme. Brown the chicken on both sides, about 4-5 minutes per side, until golden but not fully cooked through. Remove chicken and set aside.
2. Reduce heat to medium and add the butter to the skillet. Once melted, stir in the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.
3. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to eliminate the raw flour taste. This step is crucial for that creamy, thick sauce Mama Lou was famous for.
4. Slowly pour in the chicken broth while stirring vigorously to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3 minutes.
5. Add the heavy cream (or milk substitute) and stir well. Return the chicken thighs to the skillet, nestling them into the sauce.
6. Pour the rice evenly around the chicken. Cover the skillet with a tight-fitting lid, reduce heat to low, and let everything cook together for 20-25 minutes. Resist the urge to lift the lid too often; this steam is what makes the rice perfectly tender.
7. Once the rice is cooked and the chicken is tender, taste the sauce and adjust seasoning with salt and pepper as needed.
8. Garnish with freshly chopped parsley before serving for a fresh, vibrant touch.

One thing Ouma and I discovered after many attempts is that the secret to truly smothered chicken is patience, especially during that last simmer. Mama Lou always said, “Good things come to those who wait—and stir gently.”