Chicken and rice from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 125) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tony_4acb24 on May 16, 2026

    Tastes amazing, savoury and nourishing. Use parboiled rice instead of white rice and also double the rice/liquid recipe… the rice I cooked was my favorite part of the dish!

  • tony_4acb24 on May 16, 2026

    I recommend using parboiled rice. It doesn’t get mushy, and ya… the crispy skin gets mushy when steaming the dish in the oven later. I’ll try removing the skin another time. But… this does taste amazing!

  • Nancith on August 09, 2017

    Husband & son agreed that this was a flavorful dish. I will say that the finished dish did not match up with the book photo/description. The rice was almost too soft & the chicken skin, despite being nicely browned initially, did not stay crisp or brown after steaming in the oven with the rice. Despite that, this is a nice dish when you want something tasty, but uncomplicated.

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