Name: Chicken Doria
Total time: 1 h 30 min
Yield: Serves 6 to 8
Cuisine: Chinese
Ingredients: 1½ cups long-grain white rice; 1½ teaspoons table salt, divided; 4 tablespoons unsalted butter, divided; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; ½ onion, sliced thin; ½ cup frozen corn, thawed and patted dry; 3 tablespoons all-purpose flour; 2½ cups whole milk; 2 teaspoons chicken bouillon powder; 1 ounce Parmesan cheese, grated (½ cup), divided; ¼ teaspoon pepper; 2 tomatoes, cored and cut into ½-inch pieces; 4 ounces whole-milk block mozzarella cheese, shredded (1 cup); 2 tablespoons minced fresh parsley

Chicken Doria

By Maggie Zhu

Published on October 4, 2026

Time

1½ hours

Yield

Serves 6 to 8

Ingredients

1½ cups long-grain white rice1½ teaspoons table salt, divided4 tablespoons unsalted butter, divided2 tablespoons soy sauce1 tablespoon vegetable oil1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces½ onion, sliced thin½ cup frozen corn, thawed and patted dry3 tablespoons all-purpose flour2½ cups whole milk2 teaspoons chicken bouillon powder1 ounce Parmesan cheese, grated (½ cup), divided¼ teaspoon pepper2 tomatoes, cored and cut into ½-inch pieces4 ounces whole-milk block mozzarella cheese, shredded (1 cup)2 tablespoons minced fresh parsley

Before You Begin

If you don’t have bouillon powder, you can crush two bouillon cubes and then measure out 2 teaspoons.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Place 1½ cups long-grain white rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.

Bring rice, 2¾ cups water, and ¼ teaspoon table salt to boil in large saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.

Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Add 2 tablespoons unsalted butter and 2 tablespoons soy sauce and stir until combined. Cover to keep warm.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 pound chicken thighs, trimmed and cut into 1-inch pieces, and ½ teaspoon salt in single layer and cook until golden brown, about 2 minutes per side.

Add remaining 2 tablespoons butter and ½ onion, thinly sliced, and cook, stirring occasionally, until onion is just softened, about 2 minutes. Add ½ cup frozen corn, thawed and patted dry, and cook for 30 seconds. Reduce heat to medium-low, stir in 3 tablespoons flour, and cook, stirring constantly, for 30 seconds.

Slowly stir in 2½ cups whole milk until smooth. Increase heat to medium and cook, stirring constantly, until sauce is thickened, about 3 minutes. Off heat, stir in 2 teaspoons chicken bouillon powder, ¼ cup grated Parmesan, ¼ teaspoon pepper, and ½ teaspoon salt until combined.

Spread rice evenly into 13 by 9-inch baking dish. Top with 2 tomatoes cut into ½-inch pieces and sprinkle with remaining ¼ teaspoon salt. Spoon chicken and sauce evenly over rice. Sprinkle with 1 cup shredded mozzarella and remaining ¼ cup grated Parmesan. Bake until cheese is melted and beginning to brown, about 20 minutes. Let cool for 15 minutes, sprinkle with 2 tablespoons minced parsley, and serve.