Not sure what to cook for dinner? Or if you even want to cook dinner? We get it — which is why Smitten Kitchen’s Miso Chicken and Rice is on permanent rotation. Born out of necessity when creator Deb Perelman’s kitchen wasn’t kitchen-ing, the blissfully simple recipe skips all the fussy stuff: no stovetop browning, no stack of dirty pots and pans, no juggling 10 things at once. And there’s only 10 minutes of prep, if that.
Just toss sliced shiitake mushrooms and chicken thighs in a savory, umami-rich marinade, then add everything to a baking dish with rice, chicken broth, and ginger. From there, your oven does all the work — leaving you with 35-ish minutes to do literally anything else. Or nothing at all. Your call.
The Time Commitment: Approximately 45 minutes.
Key Tips: As Perelman discovered during kitchen-gate, you can make this dish in a rice cooker — worth keeping in mind for warmer months, when turning on the oven feels like a personal attack. It’s also endlessly riffable: Swap mushrooms with whatever veggies you have, sub tofu for chicken, and use dry sherry instead of Shaoxing wine.
Other Takes: For more dinners you can prep in 10 minutes or less, try...
Marry Me Chickpeas and Orzo. Inspired by the massively viral dish, this riff is just as creamy, just as dreamy, and so good that one commenter’s family wrote a song about it.
Skillet Gnocchi With Miso Butter and Asparagus. If you’ve never pan-fried your store-bought gnocchi, this supremely springy recipe will be a revelation. Don’t believe us? Just look at the 6,000 five-star reviews.
Sticky Beef Pita Nachos with Herby Tahini Sauce. Consider this the Mediterranean answer to the already-perfect bar food — and proof that pita chips have been the superior toppings vessel all along.
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