Indulge in Smothered Chicken and Rice, featuring tender chicken in creamy gravy, served with a side of Southern comfort for a ...

Preheat oven to 350°F (180°C ... 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. Sprinkle with thyme and ...

Place the chicken thighs on top of the rice mixture skin side up. This will prevent the skin from getting soggy and help it ...

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

Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the ...

Place a rack in the top of the oven ... Both sides of the chicken should be nicely browned and crispy. Gently spoon the onions from under the chicken, distributing them around and on top of the ...

This dish of Chicken with Caramelized Onion and Cardamom Rice is from Yotam Ottolenghi’s cookbook, ‘Jerusalem.’ ...

At just $3 per serving, this budget-friendly chicken teriyaki is packed with flavor and goes from stove to table in less than ...

Roast until fat starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice ... chicken and return baking sheet to oven.

Position a rack in the top third of the oven and preheat ... Use regular cooked rice or other whole grain. For Dijon mustard, use any other mustard. For chicken thighs, use rotisserie chicken ...

Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken ...

Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.