Brown rice pilaf with chicken — onion, garlic, olive oil, sun-dried tomatoes, sauté until the onion is soft, add a cup of brown rice and stir it around for a while until the grains look a bit translucent on the ends, then add about two and a half cups of chicken stock. Bring to a boil, then clap a lid on and turn down the burner as low as it will go. When the rice is about half cooked (try with a fork), brown some chicken pieces — legs are best— and put them on top of the rice. Put the lid back on and cook until all is done.

I use a large sauté pan for this. If you put Old Bay seasoning on the chicken, it’s extra good.