roasted potatoes or rice. In Ali Slagle’s recipe, rendered chicken skin makes crispy chicken thighs and the ideal fat for sautéing the peas and pickled chiles. The chicken is finished with ...

Chicken skin For the real ones, here’s the sleeper hit: crispy chicken skin with your sizzling sisig. No rice, no sides but just crackle on crackle. It’s not the most famous combo, for sure, but one ...

All sets come with fragrant coconut rice, luncheon meat, egg, anchovies, peanuts, sambal, and cucumber. Smaller meat and side items such as chicken sausage, nuggets, seaweed chicken, chicken skin, ...

Defrost them in a microwave and stir into a mac and cheese with shredded rotisserie chicken for a riff on chicken ... There's a Lot of Pasta and Rice Out There—But These Are the Very Best ...

Seafood rice with saffron ... would be remiss to overlook the chicken, a handsome presentation of a deboned half bird rubbed with spices that give the skin a dark, burnished oxblood hue.

The rice soaks up all the delicious flavors as the chicken roasts. A quick turn under the broiler turns the skin a tantalizing golden brown and the rice becomes pleasantly crispy at the edges.

Rinse rice under cold ... Sprinkle chicken evenly with 1/2 teaspoon each salt and black pepper. Heat olive oil in a large Dutch oven over medium. Add chicken, skin side down, and cook until ...

For me, the biggest allure of this recipe is the textural contrast of crispy chicken skin over juicy thigh meat, nestled in soft, yet perfectly resistant grains of tomato-coated rice. In order to ...