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This recipe is for Roast Chicken on Brown Rice with Artichokes and Peas from the food section of The Boston Globe.

De Laurentiis says that her Aunt Raffy’s recipe is “the ULTIMATE easy one-pan comfort food,” and from start to finish, every ...

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 ...

Mixed veggies like peas and carrots make a great addition ... soup or cream of mushroom soup you can make no peek chicken and ...

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.