Place the chicken thighs on top of the rice mixture skin side up. This will prevent the skin from getting soggy and help it to brown. Cover the pot with foil and transfer to the oven to cook for ...

Add the oil to a Dutch oven and swirl the pot to coat the ... Add the chopped olives to the pot and mix them into the rice. Nestle the chicken thighs, skin-side up, into the rice so the meat ...

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 ...

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.

Soy Glazed Chicken Thighs are ... chicken from the oven and brush the glaze generously over each piece. Sprinkle with sesame seeds and green onions. Serve hot with steamed rice and vegetables ...

The leeks and thyme infuse the risotto with a delicate, aromatic base, while the chicken stock brings out the creaminess of the arborio rice.

Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to ... Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them ...

Preheat oven to 400 degrees. In a bowl, whisk broth and cornstarch until dissolved. Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt.

Place the chicken thighs in a large mixing bowl ... Place the pan in the oven and cook for 35–40 minutes, until the rice is tender and the chicken is browned, crisp-skinned and cooked through.