Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

It’s a classic chicken casserole that was on our menu several times a month. I have put my own spin on this classic dish by adding coconut milk and switching plain white rice to aromatic jasmine ...

1. Cut plantains at a 45-degree angle (on the bias or slanted). 2. Fry in enough oil to cover about half of the plantain ...

Mrs. Meggett has a recipe for Chicken Perloo in her Gullah Geechee Home Cooking. She says, “Many of the one-pot rice dishes ...

Sweet, salty, sticky teriyaki chicken is perfect for dinner any ... or sweet potato and brussels sprout okonomiyaki, and white or brown rice on the side. All products featured on Bon Appétit ...

In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, adobo. It was a staple cooked at least once a week by my daughter’s yaya, ...

The best part? The chicken and rice cook together in one pan, resulting in fluffy, flavourful basmati and tender, juicy meat. It’s also really impressive to serve, especially when you garnish ...

Fry the chicken for 5 minutes ... Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.