Recipes

Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this classic Spanish dish.

Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.

Valerie Luu’s cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.

This easy version of gumbo is made with store-bought rotisserie chicken, andouille sausage links, canned chicken broth, and jerk seasoning.

Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish

Erick Harcey, one of Minneapolis’ most celebrated chefs, serves this braised chicken with his supreme riff on Rice-A-Roni. Tart Granny Smith apples and cider vinegar not only tenderize the chicken thighs but also act as the base for the incredible sauce.