Serious Eats: Recipes
Cook the Book: Chicken and Vegetable Clay Pot Rice
While traditionally made in a clay vessel, today's Cook the Book recipe is just as easily made in a Dutch oven. In fact, Andrea Nguyen, author of Into the Vietnamese kitchen, prefers it that way, because a beautiful, crunchy crust forms at the bottom. "Scoop it out," she writes, "and serve the shards separately for anyone who enjoys their crisp, nutty taste."
Full of tender thigh meat and aromatic veggies, chicken and vegetable clay pot rice makes a warming and inexpensive one-pot meal.
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