Classic Chicken and Sesame Rice with Edamame and Carrots
Why This Recipe Works
Dark meat, with its substantial connective tissue and fat, provided more flavor than breast meat, so for our Chicken and Rice recipe, we browned bone-in, skin-on thighs, then removed the skin and bones before shredding the meat. When added to the rice, the fat rendered from the skin and the gelatin eked from the bones lent our rice bold chicken flavor. We tested three types of rice, and preferred the texture of long-grained rice, which we stirred into a pot with sautéed aromatics, covered, and cooked in a hot oven. To ensure even cooking in our Chicken and Rice recipe, we stirred the pot twice during cooking.