Hihi everyone! Deb here, and I’m going to post about the recipe I tried from Kitchen Princess- the Chicken Doria. The recipe checked off on all the boxes I have for something that I want to cook- It was easy, it used a minimum of pots and pans, and there was something creamy in it. I’m always sold when there’s something creamy in it! It’s a lovely dish- simple, unpretentious Japanese comfort food. My husband and I thoroughly approved, and we both went back for seconds. 

Chicken Doria recipe from Kitchen Princess Chapter 42. Scans thanks to punkyjes194

Chicken Doria recipe from Kitchen Princess Chapter 42. Scans thanks to punkyjes194

But first- disclaimers. I cooked this the way I normally do with any sort of recipe- I totally fudge around on the proportions. I know this is no help to any of you cooking n00bs out there, but I promise you. Just keep tasting this- it’s really not hard to goof up. If you use a wee bit more oil, or more or less chicken, it’s not the end of the world. Just keep adjusting until it suits you, and remember that less is more. If you want more, you can keep adding until it gets to the right look and taste. 

I started off by tossing chopped onions and garlic into a pot that had some butter melted into the bottom of it. After they start to turn translucent, I tossed the cubed pieces of chicken breast into it. 


I had some lovely organic chicken breast that I bought from the store. It wasn’t an intentional purchase, it just happened to be the most cost efficient for this recipe- $5-6 for a lb of boneless skinless breast. So why not? Everything else had 3 times the amount of chicken, and was way more expensive. No thanks. Truthfully, the splurge in this recipe was probably the chopped onion. I am a LAZY cook and I HATE chopping onions. So I always buy the pre-chopped onions from the store. Boo, Hiss, I know. But hey, I’m not crying (huehuehue) and it saves time on prep work! 

Now, the recipe didn’t call for browning of the breast, but anytime you need to brown meat- toss it in the pan and don’t touch it. That’s right. Leave it be. Stay close by- you obviously don’t want it to burn, but meat needs time and heat to brown. So just leave it be. I sprinkled salt and a generous amount of cracked pepper all over this, and just let it cook as I took out another pot to start my bechamel. 

I plan to do a little  cooking class post on the wonders of bechamel, but this is basically the ‘something creamy’ portion of this recipe. You melt some kind of fat in a pot, cook some flour in it, and then add milk to make it a gravy. That’s it. I dug into the stash of bacon drippings we keep in the fridge for such an occasion, and melted it before adding a bunch of flour. Sorry, I didn’t measure this out either. Just dumped some in, like so: 


 I’ve basically shown the progression of what this looks like, from start to finish. It will clump up at first. That’s okay. If it’s a bit dry, add some more fat. Keep stirring. You can let it brown as much as you like- for some southern dishes, this part (called the roux) has to cook for a good long time. Gives it a ton of flavor. We don’t need gumbo-dark roux, so I started adding my milk pretty quickly. That’s picture #2 for you. It will seize up at first- don’t panic, just add more milk and keep stirring. By the end you should have a nice looking gravy, with no clumps in. Just add it bit by bit- it’s always easy to add more, rather than take some out. Just keep in mind that the bechamel will thicken after cooking, so it’s okay to go a bit over. I probably used a 1/3 of a half gallon of milk to get it to picture #4.

Meanwhile, the rice I had started for this was cooking, and my chicken had been cooking away on the stove. I flipped it, and then added a bunch of tomato ketchup to it, as well as some more salt and pepper. 


 Stir away.There’s no real science to this part. Just mix that sucker up. When your rice is ready (or if, unlike me, you were smart and had your rice already prepped) toss it in and mix it all up. It should wind up looking like this. 


 I had to add a good deal more ketchup to get it to look like that. Again that’s okay. Nobody’s standing behind you with a clipboard, taking points away every time you’re making an adjustment. Taste, taste, and taste some more. I did do a taste test of both my bechamel and my rice and it passed. So I took a glass casserole dish out and greased it, prepping my oven to broil. The rice goes in first, and then the bechamel on top. I added a bunch of shredded cheese on top, and then popped it into the oven to broil, like so. When you broil, watch it CLOSELY. If you have it on high it is very, very easy to burn something. Exceedingly so. 

I left mine in for about five minutes, taking it out when the top of the cheese was starting to get golden and toasty brown. 


 Voila! Success! Here, have a gratuitous close up shot. It’s not a pretty dish, but holy cannoli is it good. 



Chicken Doria
Serves 6
A easy, comfort-filled creamy rice dish.
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For the rice
  1. 1 onion, chopped
  2. 1 tbsp minced garlic
  3. 1/2 stick of butter
  4. 4-6 cups of cooked white rice
  5. 1 lb of cubed chicken breast
  6. 1/2 cup of tomato ketchup
  7. Salt & Pepper
  8. 1 cup shredded cheese
For the bechamel
  1. 3 tbsps of bacon drippings
  2. 1/3 cup flour
  3. 1 1/2 cups of skim milk
  1. Start your prep work- chop your onion and cube your chicken breast.
  2. Melt butter in a high sided skillet or a pot on medium heat. When melted, add in garlic and onion, and cook until translucent. Stir as necessary.
  3. Make space in the onion so that you can add your chicken breast. Put in one layer, and then add salt and pepper on top. Be generous. Let it brown.
  4. Start up a separate pot for your bechamel. Add bacon drippings and let melt on medium heat, and then add flour, stirring as it cooks and changes color.
  5. Begin to add your milk, stirring the whole time. It will seize up- that is fine. Just keep adding your milk and stirring. The clumps should disappear.
  6. When chicken is browned on one side, flip to the other side and let it do the same.
  7. Once the chicken is browned on both sides, add ketchup and then rice, stirring until mixed.
  8. Grease your casserole dish and put the rice mixture into it, spreading in a somewhat even layer. Take your bechamel and pour it on top of the rice. Add shredded cheese on top, and broil on low setting for about 5 minutes, until browned.
Adapted from Kitchen Princess
Adapted from Kitchen Princess
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