Smothered Chicken and Rice

1. Warm a large Dutch oven or a cast iron skillet over medium-high heat.
2. Combine kosher salt, black pepper, granulated onion and garlic, lemon pepper, chili powder, and cayenne pepper in a bowl.
3. Season chicken thoroughly, including under the skin, with the spice blend.
4. Heat oil in the Dutch oven and brown chicken on both sides (about 6 minutes), then set aside.
5. Melt butter in the same pot, adding sliced onion. Sauté until onions are soft and translucent (5-7 minutes), scraping the pot as needed.
6. Blend in flour and bouillon powder with the onions and butter.
7. Pour in the stock, whisking to create a smooth gravy. Adjust seasoning as necessary.
8. Bring the gravy to a gentle boil, then return the chicken to the pot.
9. Cover, reduce heat, and simmer for 1 hour until the chicken is tender and fully cooked, stirring occasionally.
10. Serve the chicken and gravy over a bed of cooked white rice.

This smothered chicken recipe is not just a meal; it’s a celebration of flavors and textures, making it a perfect centerpiece for family gatherings or special occasions.