Chicken Doria

I’m cooking a lot of old favourites and a few new recipes but just haven’t had the enthusiasm to post much over the last five or six months.

Today I made a baked Japanese rice casserole called doria so I decided to share the results.

Sauteed diced chicken thighs, mushrooms and onions are seasoned with ketchup, salt and white pepper, topped with simple bechamel sauce and grated mozzarella cheese and baked until the top is browned. I used one cup ramekins and found that I had too much bechamel to fit into the ramekin. A larger container is planned for the next time.

REVIEW: It’s a great recipe. Relatively fast, easy to put together and economical. One chicken thigh (120 gm) is enough for two servings. And it tastes delicious.

PS: The new WordPress editor is still a challenge to me. To be honest, I absolutely hate it as I can’t paste from LJ without losing my picture formatting, so I’m deleting a lot of it from the final post. For a nicer looking post, you can visit there.

4 thoughts on “Chicken Doria

    1. If I was actively posting these days, I’d probably be more familiar with it but posts are few and far between. I HAVE clicked on the classic option but it’s mostly guess-work.

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