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Sam Sifton's no-recipe chicken dinner and weeknight fried rice are quick & easy

The New York Times' food editor, Sam Sifton, makes weeknight cooking a snap by using ingredients you likely have in your pantry.
/ Source: TODAY

The New York Times' food editor, Sam Sifton, is stopping by the TODAY kitchen to share a few of his favorite signature "no-recipe" meals to make weeknight dinners incredibly easy, yet still delicious. He shows us how to make roasted chicken thighs with crunchy croutons and a quick, customizable fried rice.

I love this recipe because it's a simple, delicious, forgiving and endlessly adaptable chicken dish that can be customized with whatever you have on hand. The caramelized shallots and onions make the dish incredibly flavorful, too.

Weeknight Fried Rice

If you keep leftover rice in the fridge and frozen vegetables in the freezer, you'll always have dinner at your fingertips. Dress up these basics with some chopped aromatics, eggs, another protein, and you're in business.

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