If you are fans of paella, the iconic dish of Spanish cuisine, you won't be able to resist this tasty recipe: chicken, pepper ...

Chicken thighs, pimento-stuffed olives ... Once liquid is mostly absorbed, sprinkle peas over top; gently stir, bringing rice from bottom to top. Cover, remove pot from heat, and let stand ...

or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the ...

On a chopping board finely chop the garlic cloves. Put the garlic on the chicken, add black pepper, and sour milk and set aside to marinate for about two hours. In a pan over medium heat ...

Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.

While the temps seesaw from frigid to mild and back to frosty again, the lively flavors of this one-pan chicken with brown rice, artichokes, and peas, infused with a hefty amount of lemon ...

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 ...

1. In a bowl, stir together the salt, white pepper, sugar, soy sauce, and oyster sauce. Add the chicken and use chopsticks to ...