This easy chicken and rice bake combines tender chicken ... Step 2: Melt butter in a small bowl. Place chicken thighs skin side up (if skin on) in rice mixture and brush with melted butter.

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

chicken thighs bone-in and skin-on, 4-6 usually can fit in the pan and be used for this recipe.You can also use boneless ...

This main dish is made with slightly sweet coconut milk, jasmine rice, and savory herbs baked with juicy chicken thighs or breast meat in a simple casserole dish. This dinner casserole brings back ...

Sear chicken thighs in a cast-iron pan for crispy skin ... Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally ...

Preheat the oven to 180°C. Add 1 tbsp rapeseed oil to a large casserole dish with a lid. Add half the butter and place on the hot to heat. Season the chicken thighs, add to the dish skin-side ...

Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the ...

In a bowl, combine soy sauce, rice vinegar, garlic, ginger, sriracha, and a pinch of pepper. Add chicken thighs and turn to coat evenly. Let chicken marinate at least 10 minutes (or up to ...

With crispy chicken thighs, rich coconut rice, and a punchy tomato salad ... bright arugula salad and pickled red onions after it’s baked. Thought there was no way to upgrade juicy, crispy ...

In a large bowl, toss chicken and fennel ... starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice, 1 tablespoon ...