This dish brings together tender chicken, fragrant rice, and a crisp, tangy salad. Light, fresh, and full of flavor in every ...

The breaded, fried chicken thigh is cooked in a savory egg-onion-soy-mirin-dashi combination, all served over, you guessed it, rice. 102 Suffolk Street (Delancey Street) One Reader Question ...

This One-Pan Chicken and Rice Bake is a flavorful and nutritious meal that’s packed with 37 grams of protein and just 500 calories per serving.

How classic Hainanese chicken rice evolved but still tastes like home. By Genevieve Ko From last Lunar New Year to this one, my life has gone through challenges and changes, and I wanted to shield ...

1 tablespoon neutral cooking oil. 4 skin-on chicken thighs. Enough salt for both sides of chicken. ½ medium yellow onion, chopped. 1 clove garlic, peeled and crushed ...

Preparation. Step 1. Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring ...

Season the cubed chicken with salt and add to the pot. Saute for 2 to 3 minutes. Add the water and bring curry to a boil, then lower heat, cover and simmer gently for 20 to 25 minutes.

Cover, reduce heat to low, and cook until chicken is tender and rice is cooked through, 22–27 minutes. Remove from heat and let sit 10 minutes (resist peeking here).

The process of making this dish took around 40 minutes and was easy enough to be a weeknight dinner. It begins like many other one-pot rice dishes: you sear the chicken, letting it render its fat ...

A friend, Joe Zee, shared his grandmother’s simple ginger-scallion condiment, which can be served alongside the chicken. Combine 1/2 cup grated ginger with 1/2 cup chopped green onions, 1 1/2 ...