Three-Cup Chicken a la NYTimes

One of my New Year’s resolutions is to select at least one recipe per week from Sam Sifton’s free NYTimes Cooking newsletter.  Several times every week I look forward to opening an e-mail containing Sam’s ideas for both weeknight and weekend meals from famous chefs, food columnists and cookbook authors.

On Sunday evening, I tried the below recipe for “Three-Cup Chicken” and served it over basmati rice. For additional flavor, I cooked the rice in coconut milk rather than water or chicken stock.

I suggest you sign up today – always something new and creative to please your palate.

Asian Chicken

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