When it comes to satisfying comfort food, nothing quite compares to a hearty plate of Oven Baked Chicken & Rice. It's the kind of meal that fills the kitchen with irresistible aromas, warms the ...

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 ...

Cover with foil and bake for 30 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken ...

Add the spareribs or chops, sausages, and chicken and brown ... Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season the eggs ...

The addition of orzo to roasted chicken, leafy arugula and juicy tomatoes yields a bright and fresh salad that works equally ...

When you need a delicious dish that takes no time to make, Steven has got you covered. Head over to your local Tops and cook ...

Turn pieces and cook ... from oven; transfer chicken to a large shallow bowl or a platter. Spoon sauce in pan over (you might not need all of it). Serve chicken with steamed white rice (if using ...

Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the prawns and return to the oven for ...

and then cook the remaining ingredients. Nestle the thighs back into the rice during the last bit of cooking time for juicy chicken with crispy skin. I’ve boasted already about the Dutch oven ...

Add in the peas and mix through. Arrange the sealed chicken on top, pushing down into the rice. Cover with the lid, place in the oven and bake for 25-30 minutes until all the liquid has been ...