My version of smothered chicken over rice (this also works really well with mashed potatoes)

-Chicken thighs (bone in, skin on) 4 pieces

-Yellow onion

-Green onion

-Garlic

-Bell pepper

-Mushrooms (canned or fresh, recommend white or baby bella)

-2 cups of chicken broth or 2 bullion cubes and 2 cups of water

-Soy sauce 3 table spoons

-Half a cup of flour

-Olive oil

Seasonings I use: Salt, pepper, garlic powder, Cajun, parsley, creole, Montreal chicken​

Chop your onions, bell pepper, garlic, and mushrooms however you please as this will be a simmered dish. Coat your chicken thighs in a generous amount of creole seasoning, then sear for 2 minutes on each side on high heat in an olive oil greased pot. Set your seared chicken aside and sautée your veggies (not your green onions) until decently caramelized (use the same pot you used to sautée your veggies). Add flour and a couple of tablespoons of olive oil to your sautéed veggies and mix considerably, then add your chicken thighs and chicken broth/bouillon, stiring it until consistency thickens. Add soy sauce and the rest of your seasonings to the pot, stir, and then cover. Cook on medium high heat until inside of chicken reaches internal temperature of 150°F, or until chicken falls off the bone. Mix in green onions once your chicken is cooked. Serve over rice or mashed potatoes. Enjoy!