Rice: If you prefer, you could substitute white rice, basmati rice, or your favorite kind of rice. Vegetables: To get a serving of veggies into this casserole, add bite-size pieces of broccoli ...

Hey everyone, Jason Griffith here from Chef Maniac! When I’m craving a dish that’s packed with a punch of flavor, hearty, and comes together with minimal fuss, my mind often wanders to the vibrant ...

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.

Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer.

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 ...

This quick and easy chicken dish is cooked entirely in the rice cooker. It pairs well with a ginger and scallion sauce, soy sauce, sesame oil or your favorite chile crisp. Get the recipe.

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 ...

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.

Another nice thing about Kay’s recipe is that it cooks up relatively quickly for a chicken-and-rice dish — just 45 minutes from start to finish.

NOTES: If you need to make a fresh batch of rice, for 2 cups of cooked long-grain white rice, rinse 3/4 cup of rice until the water runs clear.Then, place it in a medium, lidded saucepan over ...